Mix all the ingredients into the flour other than water, and if you want to play with flour mixture a bit you can get away with it on this recipe. The recipe as it stands makes a light fluffy loaf; if you want to add some different textures, however, use 450g white flour and add either 100g hard whole wheat; or 100g 7 grain; or 100g rye, or a mixture of all, experiment. Next, warm up some water to 28-33 degrees, if you are using fresh yeast add it to the water and let it dissolve or crumble it in with the flour, then add the water and mix well with a wooden spoon. The mixture will be very dry, don’t fret! Now comes the tough part leave it alone! Cover it up with the lid if the bowl comes with one or use a wet towel or saran wrap. Let the mixture sit for a couple of hours and then place in the refrigerator for a couple of days, checking in on now and then to punch back dough if it has risen too much; or let the mixture sit for 12 -18 hrs for processing same day or next day.