This is what I do now (based on the advice I got here along with some trial and error) -
Warm oven to 50 degrees celcius then turn off
Mill 100g wheat or buckwheat
Add 100g wholemeal flour, 300g bakers flour and 1tsp salt
2 min/50 deg/speed 3 (to warm the flour)
Add 30g olive oil, 300g warm water, 2.5 tsp dried yeast
10 sec/speed 5
5 min/interval speed
Remove from TMX and hand knead for 1 - 2 mins
Cover (e.g. wrap in bread mat) and put in warmed oven
Leave for 25 - 30 mins for first rise
Remove and hand knead for a couple of minutes to get the air bubbles out
Put in lined bread tin
Cut diagonal lines in the top of the loaf (about 2cm apart and 1cm deep)
Cover the loaf (I put a big tupperware over the top of the tin as you don't want the bread to touch the cover) and put in a warm spot
Leave for 30 mins for the second rise
While doing the second rise preheat the oven to the hottest temperature available.
Also put ice into two oven proof containers (I do about 10 cubes in each)
Once second rise is completed put the loaf in the centre of the oven with ice either side (not underneath)
Immediately turn oven down to 180 degrees
Cook for 30 mins
If I run out of buckwheat or wheat I just use 200g wholemeal flour to 300g of bakers flour.
