A good loaf
200g strong white flour
200g wholemeal flour
7g yeast (preferably organic)
15g olive oil
a mug of water
Bring all the ingredients together making sure that the salt and yeast dont mix at the beginning. Kneed for 10 minutes until smooth and elastic or use a dough hook. cover and leave to rise in the fridge overnight.
The next day knock back, and shape into a loaf or place in loaf tin. Then let it rise in ambient temperative for two to three hours. When risen slash the surface with a sharp knife, then wet the surface and rub flour in tip (makes it look professional when it comes out of the over.
Then, place the bread in a hot oven (220 degrees) spinkled with water (creates steam and a nice crust) for around 25 minutes. Wait 30 minutes before slicing up.
Added by: Sara Godfrey
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