16 ounces/4 cups (450 grams) strong (stone-ground) wholemeal flour OR
14 ounces/3 1/2 cups (400 grams) strong (stone-ground) wholemeal flour plus 2 ounces/1/2 cup (50 grams) strong white flour
1 teaspoon salt
1 teaspoon black treacle or molasses
3/4 ounce to 1 ounce (20 grams to 25 grams) fresh non-GM yeast
15 fluid ounces/ scant 2 cups (425 milliliters) water at blood heat plus 10 fluid ounces/1 1/4 cups (275 milliliters)
Sesame seeds, optional
Dried yeast may be used instead of baker's yeast. Follow the same method but use only half the weight given for fresh yeast. Allow longer to rise. Fast acting yeast may also be used, follow the instructions on the packet. The ingredients should all be at room temperature.