1.8 kg flour (1/3 each of bread flour, gammaldags mjöl (brown) & Graham's flour)
1.2 l cold water
1 dl soya flour
1 dl vegetable oil
1 packet dried yeast.
1 tbsp salt
Mix ingredients together in mixer. Check the consistency and add flour or water as necessary. Run mixer for 10 minutes. This warms the dough up and improves the pore size. Put a cloth over the bowl and go away and forget the dough for a while. Depending on the temperature, it may take 1 - 5 hours to rise. You can even leave it overnight if you want sour bread. Run the mixer again, then put the dough into four greased 1 pound bread tins. Leave to prove again (about 1 hour this time).
Bake for 50 minutes at 220 deg C. Leave to cool with a cloth over the loaves.