This recipe works well for both normal (5hr) Whole Wheat and rapid (3hr) baking:
400g Hovis Granary flour 1 tbsp Milk powder 1 tbsp Sugar 1 tsp Salt 1/2 tsp Allinsons Easy Bake Yeast for 5hr bake OR 3/4 tsp Allinsons Easy Bake Yeast for 3hr bake 15ml Virgin Olive oil 275ml Warm water
The original recipe (p. 29) only mentions the 5hr variant but the extra yeast makes a nice 3hr nutty loaf. I tend to prefer the Allinsons packet yeast as it has some added vitamin C which helps relucant loaves to rise (be careful that the packet states it is good for bread machines: Allinsons also do a second type of packet that needs to be mixed with water and left for a while before cooking. That sort of yeast is only good for handmade bread).