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Serves: 14
Prep: 40 minutes | Cook: 40 minutes
450 g wholemeal bread flour, preferably stoneground
1 teaspoon salt
1 sachet dried yeast, about 7 g
1 teaspoon brown sugar or clear honey
450 ml tepid water
1 tablespoon white plain flour to dust
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1st Keep
 jenellebaur
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