2 teaspoons active dry or instant yeast.
1 cup (8 ounces) lukewarm water
4 to 4 1/2 cups (20-22 ounces) whole wheat flour (or half whole wheat half plain flour)
1/4 cup (1 3/4 ounces) light brown muskovado sugar
2 teaspoons sea salt
3 flax eggs (three tablespoons milled flax seeds, nine tablespoons water)
1/4 cups (2 ounces) rapeseed oil
Agave nectar (for glazing)
Handfull of poppy seeds
Dissolve the yeast:
Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)
Mix the dry ingredients:
Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).