A light aniseed taste, delicious as a sandwich with sardines and lettuce
320g strong white flour
80g light rye flour
8g fresh yeast
5g fennel seeds
Add the flours to a bowl and mix together.
Put the salt and yeast on opposite sides of the bowl and lightly combine each into the flour keeping them separate.
Add the water and combine the ingredients until clear of the bowl. Knead for 10 minutes until the dough is smooth.
Shape into a ball and rest in the bowl for an hour covered with a plastic bag.
Tip the dough out onto the table and press into a rectangle. Spread with the fennel seeds and saltanas. Fold the dough in thirds then turn through 90 degrees then repeat.
Shape into a ball and rest for 15 minutes
Divide into 8 pieces and make each into a ball and rest for 10 minutes.
Take a dough ball. Use a rolling pin to press a triangle into it and fold each side into the middle. Place on a baking sheet. Repeat for the other pieces.
Rest for 20 minutes or until doubled in size.
Bake in the middle of the oven for 20 minutes at 230 degrees celcius.
Added by: Doughtastic - Graham
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers