I have used these quantities and the same method for a number of combinations and have found it to make great loaves.
This is for a Medium sized loaf tin.
660g Flour. I sometimes do 50/50 White/Brown or sometimes substitute 100g of Brown for Rye. I am currently enjoying an equal split of White/Brown and Khorasan
12g dried east or 15g fresh yeast
450g/ml warm water. 1 part boiling to 2 parts cold
A little olive oil & butter or margarine
1. Pour water into large bowl, add dried yeast and 100g of flour, whisk and leave for 30 minutes in a warm place. If using freash yeast simply mix in the warm water and use straight away. (I sometimes put 20g honey in the warm water with the yeast for flavour)
2. Mix in flour and seeds and knead lightly to mix together. leave to stand for 10 minutes.
3. Add salt, knead dough for 10 minutes. Lightly oil bowl, place dough in bowl and leave in a warm place for 90 minutes or longer if you can, I often leave it overnight.
4. Knead dough for 1 minute, roll out with hands into a rough square approx 3cm thick then roll up and place crease at bottom of a greased tin. Leave in a warm place for between 20-45 minutes. The longer the dough has been left prior to this the longer you will need to leave it at this stage as the yeast is less active.
Pre heat oven to 220 degrees C and place a tray of around 500ml-1ltr water in oven on a lower rack below where bread will be baking. This gives a softer crust and I find helps the loaf cook more evenly in the oven.
5. The dough should be placed in the oven when it has risen as much as it can without losing shape and becoming flabby, when you leave it too long it will spill over the edge of the tin like a fat belly, I would estimate that it will be about 1-2cm lower than when baked and should still have a good taut shape. Baking before the loaf has risen will result in the yeast expanding too quickly and the loaf will mushroom (if you know what I mean) and the top will pop off with big stretch marks on the sides often leaving voids inside of the loaf.
6.Bake at 220°C for 10 minutes then reduce to 200°C and cook for another 25 minutes.
Added by: Joseph de Berker
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