I've posted previously about my problems making bread and in that post said that my next attempt would be using my halogen oven and the recipe book I got with it (The Halogen Oven Cookbook by Norma Miller). This is, approximately, that recipe. I say approximately because I never follow a recipe exactly as written. The following version is the result of a few experiments which were all somewhat more edible than the ones referred to above.
Prepare: approx 1 day including rising time
Cook: 15 minutes
Serves: 1 350g loaf
1tsp clear honey
1tbs dry active yeast
175g strong plain wholemeal flour
55g strong white flour
Heatproof measuring jug, thermometer, kettle, large mixing bowl, flour shaker, loaf tin
Boil the water in the kettle.
Pour the hot water into the jug and add the honey.
When the water has cooled to around 30 to 37C add the yeast and give it a good stir.
Leave the yeast mixture to do its thing for around 10 to 15 minutes until there's a layer of froth around 20mm deep on the top.
Mix the flours and salt in a large bowl.
Stir the water, honey and yeast mixture and add to the bowl mixing thoroughly.
Tip the dough out on to a floured surface and knead it until its elastic.
Place the dough back into the mixing bowl and cover the bowl with clingfilm.
Leave the dough in a fairly warm place until it's doubled in size.
Once the dough has risen remove it from the bowl, lightly knead it into a suitable shape and transfer it to a loaf tin.
Cover the tin with a damp tea towel and leave the dough to rise again for a few hours.
Once the dough has finished rising transfer the tin to the halogen oven and cook it at 200C until the loaf sounds hollow when tapped on the bottom, approximately 15 minutes.
This only makes a small loaf but is sufficient for one person.