Easy Wholemeal Bread

1. 650 g of 100% wholemeal stoneground organic flour - I get mine from Redbournbury Mill
2. 450 g of water
3. 50 g of ground organic flax seed - I use a cheap coffee blade grinder
4. 10 g of Fermipan red dry yeast

1. Put flour, flax and yeast into breadmaker
2. Heat water at a high microwave oven setting for 1 minute and then add to breadmaker
3. Set breadmaker to dough setting and let it mix for 20 minutes and then heat to 32 degrees centigrade for 30 minutes
4. Heat 2 non-stick trays in a conventional fan oven set to 40 degrees centigrade
5. Working quickly, empty dough onto floured surface, kneed for 1 minute, make into 16 rolls and place onto trays
6. Return trays to warm oven and maintain at 40 degrees centigrade for 30 minutes
7. Change oven control to 200 degrees centigrade and remove rolls from oven after 18 minutes
8. Store cold rolls in a cool airtight container