In the mean time I thought I would start trying some soda bread recipes as it is quick and easy. Instead of using yeast as a leavening agent soda breads us bicarbonate of soda or (baking soda) and buttermilk. It makes for a much heavier loaf but also a much easier quicker loaf no need for kneading or long periods of proofing either. I started a few minutes before 8am and by 9.15am I had the loaf above and that included 60 minutes of cooking time.
J loves it which was a big bonus as I have yet to really get her to enjoy normal whole wheat bread. While it did not work out as cheap as a normal sandwich loaf I did use organic flour and it would probably work out as cheap as a similar loaf from a bakers.
I am posting the recipe I used but I would say to use twice the salt and I might try using 3/4 wheat and 1/4 next time just to see if it lightens it up a bit. I used a food processor to mix the flour, butter, salt and butter the rest I did in a bowl with a wooden spoon. It also makes a massive loaf so you might think about halving the recipe if you don't think you can go through a whole loaf in 24 hours as there are no preservatives to keep it fresh this will change the baking time as well. Happy Baking!
675 g Whole Wheat flour
35 g unsalted butter
10 g bicarbonate soda
10 g salt
280 ml buttermilk
250 ml water
Mix the flour, salt, bicarbonate soda and butter to breadcrumbs
Add the buttermilk and water mix together and roll in to a ball (do not over work the mixture) cross the top of the dough and sprinkle with porridge oats
Leave in a warm place for 15 minutes to prove
Cook at 1600c to 170oc for about 1 hour.
(When cooked if you tap the bottom of the bread it will make a hollow sound)