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The main bread I sell at COGs is called Merton simple and it is made with flour (80% strong white flour, 15% wholewheat flour, 5% rye), water and salt. The shaped loaves are rolled in a bit of rice flour and then have some polenta or bran sprinkled on their bottoms just before they are cooked. I also sell the Merton sesame which has the same flour content as the Simple, but is rolled in a lot of sesame seeds before it is proved overnight and then baked.
All of the bread I make is developed on this base of flour, water and salt. No yeast is used other than that which occurs naturally in the levain (or starter).
Here is information about allergens.
Internal structure of Merton simple
