Nailed it!
Well, it has indeed been a case of trial and plenty of errors, but I have actually nailed it – come up with a combination of ingredients that produce a loaf pretty damn close to the loaves I used to make with the now discontinued (grr) Robin Hood multigrain flour.
For anyone who might be remotely interested:
- 1½ cups of Bulk Barn multigrain flour
- 2½ cups unbleached flour
- 1 tsp salt
- ½ tsp sugar
- ½ tsp yeast
- 4 cups water
Given that the temperature felt like 150 degrees (Fahrenheit, Centigrade, take your pick), yesterday wasn’t really the morning for baking bread, but needs must. And I was rewarded with a pretty well near perfect loaf.
In other good news, the plumber’s just been round.
Way to be more than a little embarrassed. The penultimate time I switched the water source from the well to the cistern, it seems it was already it was already on the cistern, so this time I was doing the reverse. Long story short: when I thought I was using the well, I was actually draining the cistern which is now empty, ergo the pump going ballistic. For now, at least, the well’s fine. I do not need to spend $1000 on a new well pump. If I had to choose between being embarrassed and forking out a grand, I’ll take the embarrassment.
Anne M. Holmes 
Congratulations on nailing the bread recipe 🙂 And switching well to cistern and vice versa sounds like something that would be easy to mix up (or should I say, it sounds like something I would mix up?). I’m glad to hear the well is okay after all.
God I miss that bread. I’ve attempted gluten free bread a few times without a lot of success. The last batch, supposed to be hamburger buns, used mostly sorghum flour and was sort of okay. Too thin to be hamburg buns. Tasted more like scones, so I ate most of them with strawberry jam. There is one gf bread we’ve found that we like, that tastes like bread, but costs $9.50 for a medium sized cob–which honestly just seems like too much for 8 slices of bread (some of them quite small).
I feel for you, my dear.