Number six was a malted and seeded loaf. This uses granary flour and a mix of sunflower, pumpkin, linseed, sesame, poppy and a few fennel seeds both in the dough and as a coating. Packed with seeds, a lovely chewy bread and utterly delicious.
Number seven was breakfast rolls. These are made entirely of wholemeal flour but with the addition of milk as the liquid and butter as the fat in the dough. I used to find wholemeal bread leaden and heavy but (following Daniel Stevens' breadmaking method to the letter) these were soft and light and, yes, perfect for breakfast.
Next: Festival bread.