Just delicious! Mix of three flours and addition of chopped rye makes this bread one of a kind. I ate the whole loaf in one go!
(makes one small loaf, approx. 1lb):
125g rye sourdough
150g strong white flour
50g dark rye flour
50g barley flour
50g chopped rye + 50g boiling water
1. Place 50g chopped rye in a bowl and cover with 50g boiling water. Cover the bowl with cling film and leave overnight (12-16 hours).
2. The next morning, in a large bowl, mix the rye sourdough with the water. Mix in the flours and salt and stir together until you have a soft, sticky dough. Add the soaked chopped rye and mix evenly distributing the grains. Cover and leave for 10 minutes.
3. Next, remove the dough from the bowl and place on a lightly oiled or flour-dusted surface. Knead the dough for 15 seconds. Return the dough to the bowl, cover and leave for 10 minutes. Repeat this process 3 more times.
4. Knead the dough for 15 seconds, shape in a ball and place the dough back into the bowl. Cover and leave for 30 minutes.
5. Knead the dough for 15 seconds, shape in a ball and place the dough back into the bowl. Cover and leave for 1 hour.
6. Shape the dough into a ball and leave for 15 minutes to rest.
7. Place the dough seam-side-up in a flour-dusted proving basket. Cover and leave at a room temperature until doubled in height - about 5 hours.
8. Preheat the oven to 220°C / gas mark 7. Dust the surface of your loaf with rice flour and carefully turn it onto an oven tray. Using a sharp blade cut the top of the loaf. Bake for 50 minutes. Cool on a wire rack.
Added by: Monika Waszkiewicz
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers