BILLY 2 – 600 Watt
May 3, 2026
Reviewed by Jodie Eden We love our Hawos BILLY 2 – 600 Watt mill! We had a Hawos Billy 1
Ingredients
Equipment
Method
- Measure out about ¾ (75%) of the salt and some warm water. Add the yeast and a little of the molasses to give it something to feed on, and let it start working before adding the rest of the ingredients.
- Grind the linseed fresh with a high speed blender, then add the pepitas, sunflower seeds and the remaining salt.
- Place all the dry ingredients into a large bowl suitable for kneading.
- Combine the wet and dry ingredients. The mixture will be wetter than traditional bread dough, closer to a scone or damper consistency — wet your hands to handle it.
- Knead the mixture for about 15 minutes, until the gluten develops and the texture changes.
- Cover with cling wrap and put in a warm place for the first rise, until approximately doubled in size (25–60 minutes).
- Shape the dough into your lined loaf tins for the second rise.
- With great care, place the tins in the pre-heated oven — bumping the tins can cause the loaves to collapse.
- Bake for 15 minutes at 230°C, then turn the oven down to 180°C and cook for a further 35 minutes (total cooking time 50 minutes).
- Immediately remove the baking paper and allow the bread to cool before bagging or cutting.
Notes
Recipe by Stuart Clarke, Sawtell NSW. The dough mixture is wetter than a traditional bread dough (closer to scone or damper consistency) — keep wetting your hands to handle it, and you may need to adjust the water slightly depending on your flour.
Allow the bread to cool before bagging or cutting. Stuart leaves loaves overnight, then cuts in half and freezes in freezer bags.
