Recipes

We want to inspire you to try something different and have given you some basic examples to get you started.

Competition

Send us your favourite recipe

TRADITIONAL ENGLISH WHOLEMEAL LOAF

SPONGE 
500g Flour 
10g Salt 
2.5g Fresh Yeast 
340g Water

Mix to a fully developed dough and stand in bulk for 16-18 hours.

MAIN DOUGH 
500g Flour 
10g Salt 
12.5g Fresh Yeast 
75g Sponge
1.25g Malt Extract 
5g Fat 
340ml Water

METHOD
1. Mix to a fully developed silky dough (28șC final dough temp) and then stand in bulk for 30 minutes.
2. Scale off and hand up and leave for a fifteen minutes intermediate proof
3. Give a quick final mould and leave for 40-50 minutes final proof
4. Bake at 210șC for approximately 40 minutes.

Print