Well with lots of help from here /img/vbsmilies/smilies/thumb.gif, a bread baking half day course, and 3 months with the odd failure I’ve ended up with the recipe and method below. It lasts 4-5 days in a plastic bag in the bread bin and makes great breakfast toast with butter and marmalade (and the wife likes it /img/vbsmilies/smilies/wink.gif). If it was the only bread I ate for the rest of my days I wouldn’t complain. But: I’d like it to smell even more bready (perhaps I mean yeasty if you know what I mean). I’d like to develop a few variations (can’t do nuts by the way). I may have over complicated the method (e.g. carbonated water, water in oven) as I refined it along the way. Anyone any thoughts on how I might develop this further? Any ideas greatly received. 500g Strong white bread flour 250g Strong wholemeal flour 250g Strong brown bread flour 50g sunflower seed 50g pumkin seed 20g linseed 80g organic spelt flakes (only because I have a large bag of them) 18g fine table salt (tried to reduce this but it needs it for my taste buds) 10g dried active yeast 650 cl carbonated water Mix all the dry except yeast. Mix in yeast (I was told to keep the salt away from the yeast). Mix in water, form the dough, and knead the dough by hand for 12 mins (highlight of my week /img/vbsmilies/smilies/smile.gif).. Leave covered in boiler cupboard (not too warm) until doubled (about 2 hours). Chop into 3 and mould but with little handling and place in buttered bread tins. Another doubling, about 1.5 hours. Large bowl of boiling water in bottom of oven. 35 mins at 185C in my fan assisted (tx. for the help here in getting that temp. down /img/vbsmilies/smilies/thumb.gif).