- 2 cups stoneground wholemeal flour
- 1/2 teaspoon salt
- 1/4 cup of Grainfields Liquid
- 3/4 cup of lukewarm water
Combine all ingredients and mix into a smooth dough. Place dough into a small bread tin or on a baking tray, cover with a tea towel and allow to rise for 4 to 6 hours in a warm draught-free place. Lightly brush with water and bake at 230°C for 35 to 40 minutes.