Full bodied, hearty bread with a great texture
375g Strong white flour
250g Sourdough starter
150g dates chopped
150g walnuts broken up
175-225mls tepid water
Oil for neading
I tend to double the ingredients and make 2 loaves.
* Put the sourdough starter, flour, dates, walnuts & salt in a large bowl. Add 175mls tepid water and begin mixing, with your hands, add more water if needed. You should end up with a formed soft, rough dough.
* Put a small amount of oil on the work surface, put the dough onto it and begin to nead it. Nead it for about 5-10mins. At first it will be wet, work through this stage until the dough becomes formed with a smooth skin. It should feel smooth and silky.
* Put it into a lightly oiled bowel and cover with a tea towel. Leave it to prove for about 5 hours. until it is at least double its size.
* Tip out your dough onto a lightly floured surface, knock it back, until all the air is knocked out of it. I sometimes use proving baskets, flour well and shape your dough into a ball and place in your backet. Or if using tins lightly oil and roll dough and place in your tin. Place in clean plastic bag and leave to prove for approx 12-14 hours until doubled in size.
* When your dough is ready, sprinkle some semolina, or flour over the top, heat your oven to 190C put in the middle of the oven, bake for 40 mins. until if you tap the bottom of loaf it should sound hollow. Cool on baking tray.
Added by: Belinda Rogers
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