Mix both flours and salt in a bowl and set aside. In another bowl add the fresh yeast, honey and a little warm water to activate the yeast. Leave about 10 minutes until "frothy". Now add the yeast mixture and remaining water to the flour. Mix together and knead until smooth and elastic.
Please in an oiled bowl to rise. Once it has doubled in size, knock back and shape into a loaf. Leave to prove. Glaze with water and egg. Sprinkle with seeds if desired.
Bake at 220°C for 25 minutes or until rich brown colour and when tapped the bottom will sound hollow. Remove from tin and cool on a rack. Slather in butter and enjoy!
This recipe is a collaboration of mine and Shipton-Mill's Chestnut Bread Recipe
Added by: Loris67
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The Shipton Millers