Ingredients:
2 cups stoneground wholemeal flour
1/2 teaspoon salt
1/4 cup of Grainfields Liquid
3/4 cup of lukewarm water

Directions:
Combine all ingredients and mix into a smooth dough. Place dough into a small bread tin or on a baking tray, cover with a tea towel and allow to rise for 4 to 6 hours in a warm draught-free place. Lightly brush with water and bake at 230°C for 35 to 40 minutes.