• 1 bag of strong white flour (1.5kg)
• 250g wholemeal flour
• A good pinch salt,
• 50g each sunflower, sesame and poppy seeds (or whichever seeds you have to hand)
• 1 courgette and 2 carrots, washed and grated raw.
• 2 packs of dried yeast, or 40g fresh
• About 1.5 litres of warm water
Using a large mixing bowl, combine the flours, seeds, grated carrot and courgette, salt and yeast together with a wooden spoon.
Slowly stir in the water until you have a well combined sticky dough.
Leave it in a warm place covered with cling film or a tea towel for about an hour and a half, until it has visibly risen and is warm and fragile to the touch.
Split into four equal amounts to knead into 4 round loaves (or tins) or, as I have often done, into a few smaller rounds and plop them into any well oiled cups, bowls or mugs you have to hand. This will give you a nice selection of different sized and shaped loaves, great for a party or dinner.
The trick is to fold the dough in on itself until it starts to feel less elastic and takes on a smoother shape.
Preheat your oven to about 220 degrees C, leaving your baking trays inside to heat up.
Leave your dough to rise for about an hour, and then drop onto the hot trays and bake for 25 to 30 minutes, until they sound hollow when tapped underneath.
Try to leave them to cool completely before eating. It will be worth the wait!
Feline Charpentier has been baking professionally since 2006, featuring in Guardian Food Monthly, Country Living magazine and is now contributing to Sublime. She runs Matilda’s Bakehouse, a catering business which includes a mobile wood fired pizza oven. Named after her daughter, the business takes her all over the North West and beyond.
See Feline’s other recipes on Sublime Online:
Garlic & Herb Focaccia Traybake
