Back in July I wrote about two of my favourite loaves – Altamura (Semolina) Bread and a variant, Semolina, Raisin and Fennel Bannock from Andrew Whitley’s wonderful book Bread Matters – Why and How to Make Your Own which, like Andrew’s breadmaking workshops, challenges the way we think about and bread and, to an extent, the way we live our modern lives.  Andrew has very kindly agreed to allow me to reproduce his recipe on Breadfortheboys.

Make this bread slowly.  Like most good breads it needs just a few small interventions from the baker and, given time, will produce a beautiful, well-flavoured loaf.  Perfect for busy lives. And for breakfast.