Back to school cooking!

I can hardly believe that 7 weeks of school holidays are coming to an end tomorrow. With his school books covered and school bag packed, uniform ready to be ironed and shoes polished, the only piece of the puzzle left was the dreaded 'what do you want for lunch?'
This morning, in preparation for tomorrow morning, I made 2 loaves of bread and 3 slices that Kaleb will be able to take with him to school. And hopefully he'll not only take them but eat them too :)

Wholegrain Wheat & Super Mix Bread

50g whole wheat kernels

50 g buckwheat kernels

100g Cyndi O'Meara's Super Mix

320g warm water

1 teaspoon CHCL Seaweed Salt

7g yeast

320g unbleached baker's flour

20g cold pressed olive oil

1. Place wheat kernels in the TMX. Mill 1 minute, sp 9.

2. Add super mix, water, salt, yeast, flour then olive oil to the TMX. Mix 5 sec, sp 7.

3. Knead for 1 minute 30 on interval speed.

4. Wrap dough in Thermomat, or place in greased baking tin and cover with gladwrap and a tea towel. Allow to sit in a warm spot for at least 20 minutes, or until the dough has doubled in size.

5. Place dough in greased tin or freeform on a baking tray, or simply place the tin into a cold oven. Bake at 180 degrees fan-forced/ 200 degrees no fan for 25 minutes or until cooked.

6. Allow to cool before cutting. I like to slice the whole loaf and freeze it as it seems to keep better.