A lovely nutty loaf with a great crumb that disappeared very quickly. I was taken back to my childhood in the initial mixing as the smell of the damp flour reminded me of my Uncle Hugh's barn full of fresh hay on his farm in Tiree, off the West coast of Scotland (happy times).
250g Untreated organic white flour no.4
250g Organic Einkorn Wholemeal
7g dried yeast
7g sea salt
Mix everything together, but do not knead, and leave to stand for 30 minutes covered with a cloth.
After 30 minutes knead until dough comes together, it's very sticky at first, I always use the Richard Bertinet method of mixing, with no flour on the worktop and picking up and slapping dough down on work surface.
After 10 minutes of working the dough using your preferred method of kneading, lightly dust your work surface with flour, place your dough on the floured surface and stretch and fold to make a ball, place in bowl to rise, covering bowl.
Once dough has doubled in size, gently scrape out dough from bowl onto a lightly floured surface and gently stretch, fold and shape the dough for your preferred style of loaf. Leave to prove again and pre-heat oven to gas mark 7, 220C and place a metal tray at the bottom of oven to heat up.
Once loaf is ready to bake, carefully pour 200ml of boiling water onto the hot tray in the oven, dust and slash loaf and bake for 45 minutes.
Added by: Roy Barker
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