Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
· 125 g fine cornmeal
· ½ teaspoon salt
· 500 ml boiling water
Stir thoroughly and then mix in:
· 3 flat tbsp organic malted extract
When handhot, add:
· 300 g rye sourdough starter
· 200 g malted grain flour
· 1 tsp dried yeast
Give it one hundred stirs in both directions with a wooden spoon.
Leave the sponge in a warm place to double in size.
· ca 300 g rye flour
· and ca 100 g malted grain flour
· another ½ teaspoon of salt.
It will be a sticky, stiffish mass.
Leave to double in size.
Mix in scoops of flour of choice in order to handle the dough and place into well oiled tins. Leave to rise again.
Place pan of water in oven heated to 200°C.
Bake for 50 mins or until loaves sound hollow when tapped.
Added by: Katie Zienko
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