200g Shipton Mill Three Malts and Sunflower orgamic brown flour

100g Shipton Mill Strong Canadian Blend 100% wholemeal flour

135g Shipton Mill Canadian Strong White Flour

2 tablespoons of powdered milk

2 tablespoons brown sugar

1 teaspoon poppy seeds

1 tablespoon pumpkin seeds

270 ml water

2 tablespoons sunflower oil

1 teaspoon salt

1 teaspoon fast dried yeast.

Add water, oil and salt to breadmaker pan first

Add dry ingredients on top of liquid.

Finally add yeast

1 and half hour dough mix. Once finished remove from breadmaker and shape into 2 baguette stick shapes. Put on silicon lining on baguette tray. Leave to rise for an hour. Cook in preheated oven at 230 degrees for 15 minutes. It is worth adding 60ml water scattered on base of oven when bread goes to generate steam. This makes crust crispy. After 15 minutes remove from tray, turn bread over and cook for further 5 minutes. When bread comes out of oven it is worth piercing a few times for steam to come out.