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Cobnut loaf with honey and rye

Adapted from an original recipe by Dan Lepard from his book 'The Handmade Loaf'

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This soft nutty sourdough has a longish ingredient list, but is well worth the effort for a delicious autumnal bread, especially if you come across some sweet tree-ripened cobnuts.

Ingredients

Preheat oven to 210°C/Gas 8/fan 190°C

Method

  1. Lightly mix the flours. In a second bowl mix the water, yeast and honey and stir and leave for 10 minutes.
  2. Add the leaven, cobnuts and soaked grains to the liquid. Stir this into the flours and mix together well, squeezing through your fingertips. Cover and leave for 10 minutes.
  3. Turn out onto a lightly floured worksurface, sprinkle over the salt and knead gently to combine for 2-3 minutes. Return to the bowl and leave for 30 minutes then knead again for another 3-4 minutes.
  4. Give the dough a 'turn' by patting it out into a rectangle, stretch one side out and fold it back over the top then repeat with the other side, so that the dough is folded in thirds like a letter in an envelope. Leave covered in the bowl for another 30 minutes then give it a final turn. Cover and leave for 30 minutes. The dough should have rested for a total of 1 1/2 hours.
  5. On a lighly floured worksurface shape the dough into a round, put into a floured, linen (or clean tea towel) lined basket or bowl, cover and leave to rise for an hour.
  6. Turn out onto a flour or semolina dusted baking tray and slash the top in a circular pattern, radiating out from the centre like the segments of an orange. ake in the centre of the preheated oven for 40 minutes until the loaf is a good rich brownand, when tapped on the bottom, sounds hollow. Leave to cool on a wire rack.

 

Credits

Thanks for this recipe to Dan Lepard from his book 'The Handmade Loaf'

Added by: Sandra Benet


Tags: Bread Rye Rye cobnut

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