We almost always make our own bread in the bread-maker at home, and here is the recipe. The type of flour used, we chop and change, but as a general rule, about half flour from the local watermill and half 'commercial', for instance Dove's flour. This means that the bread rises well and still has the delicious taste of the local flour - not to mention supporting local businesses. For a maltier loaf, add a tablespoon of malt, using the measuring spoon after pouring the oil in, so that the sticky malt slides easily off the spoon. If your bread-maker says to add the wet ingredients first, pour water in first, before covering that with the flour, and putting the sugar, salt and butter/oil in separate corners of the pan.
Ingredients:
Method:
1. Ensure the paddle is in the bread pan
2. Put the yeast into the pan
3. Covering the entire bottom and yeast, put the flour into the pan
4. Place the sugar, salt and oil/butter into separate corners of the pan
5. Pour over the water
6. Put into the bread-maker on 'wholemeal rapid' (in ours this takes 3 hours)