Bread

Three artisan breads to choose from - wholemeal soda made with natural yeast, a white and a brown using no knead peasant bread recipe below

Peasant bread

• 4 cups (484 g to 510 g) flour
• 2 teaspoons kosher salt
• 2 cups lukewarm water
• 2 to 3 teaspoons sugar 
• 2 teaspoons active-dry yeast
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• In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed
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• Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
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• Punch down and put in oiled loaf pan.  Leave to rise. 
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• Bake for 15 minutes at 220,  reduce the heat to 375º and bake for 15 to 20 minutes longer.  Remove from tin and wait 10 mins before cutting.