Country bread with 30% heritage flours, flavoursome and flexible, this bread can suit many different styles and schedules.
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
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.