Bread

50g rolled oats
50g golden linseed
100ml boiling water
275ml soya milk
1 1/2 teaspoons fast action yeast
325g strong white flour
50g rye flour
1 1/2 teaspoons salt
oil for kneading

Place rolled oats and linseed in large bowl and pour over the boiling water, and leave for ten minutes to soften. Add the warm soya milk and yeast and mix. Add the flours and salt then mix to a sticky dough. Cover and leave for ten minutes then knead briefly. Leave for another ten minutes then knead briefly again. Cover and leave for another ten minutes then knead briefly again, then leave covered for 45 mins.

Line a tray with non stick baking paper. Use a little flour and pat the dough into shape. Place on tray, cover with a cloth and leave until risen by half. Slash along the top then bake in 200 fan oven for about 45 mins.

When I made this the other day, I had no linseeds, so I left them out. I only put in a tiny amount of salt. And I read the recipe wrong and didn't leave it to increase in size once I had shaped it, I baked it immediately. Despite all this, it was lovely, and was still soft enough to make sandwiches with 24 hours later!
OR

500g strong white
250g wholemeal or spelt (I've used rye)
250g plain white flour (this makes it nice and light)
2 tsp sugar
2 tsp easy-blend yeast (I use 1 pkt of fast acting)
1.5 tsp of salt (I don't put this in as it is for baby)
2 tbsp olive or rapeseed oil (just noticed this I've never put it in)
625ml warm water

Mix all above together into a rough dough, it should feel sticky and squidgy between your fingers.

Knead on a lightly floured surface for 5-10 mins. When it is smooth put in oiled bowl and cover bowl with clingfilm allow to double in size.

Knock back and split into 2 loaves (I get 4 small loaves) shape or put in loaf tin and prove until double the size again.

Instructions to cook are for 250oC for 10 mins and reduce to 200oC for 20 mins. I don't do that I do 200oC for 25 mins (or less for smaller loaves).

add herbs, olives, cubes of halloumi allways turned out nic