Multigrain and honey bread
This is the third variation of the “White Farmhouse Tin Loaf” by Dan Lepard, published in the Guardian guide to baking (the other ones being “Double cheese and chive”, “Saffron and cnion”, “carrot, parsnip and rosemary” and “Cinnamon and raisin”, which I haven’t baked yet). Always handy to have variations of simple loaves already worked out, rather than wrecking my own brain about how to spice up a bread formula. This bread makes quite a nice sandwich loaf – light, but with a nod towards flavors usually associated with heavier types of breads. Good.