Wholemeal panino

- Place wholemeal and type ‘0’ flour into a large bowl and mix

- Add the dry yeast and mix

- In a separate bowl, mix the salt and water

- Add the water and salt onto the flour mix

- Mix the dough throughout with your hands

- Add the flax seeds and further mix the dough. The dough should feel soft and sticky

- Place the dough onto an oiled surface and mix until homogenous

- Work the dough into a ball shape and place into a bowl covered by gladwrap

- Leave to rise for 1+ hour or until doubled in size in the oven with the light on (not the heat)

- Fold the dough 8 times by folding the borders into the middle of the dough

- Work the dough into a ball shape and leave it in the oven with the light on (not the heat) for another hour

- Repeat the 8x folding step

- Work the dough into a homogenous long loaf and cut into smaller pieces – about 7 x 10-15cm long pieces of 210g each

- Place the small loafs onto a baking try with baking paper

- Leave the small loafs to rest in the oven with the light on (not the heat) for another hour

- Brush some oil over the loafs and sprinkle the remaining flax seeds

- Cook in the oven at 190° for 30min (cover if burning on top) on the lowest level

Salame panino

- Slice the wholemeal panino in half

- Slice the brie into 3-5mm thick slices

- Fill the wholemeal panino with the ingredients (as per picture): salad, brie, salame

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