Tasty loaf, makes ideal comfort food with a large bowl of homemade soup.
Ingredients in order of use
280g Water ( I use filtered water or some that has been left out so any chlorine will have evaporated)
200g Fig, Spelt and Pumpkin Seed Flour
Mix all together in a large bowl and cover.
After 6 hours it should be bubbling well.
300g Organic White Flour No4
10g Salt ( I use Losalt as I'm trying to reduce my sodium intake )
Mix the salt and flour together then add to the rest of the mixture.
Knead to a smooth dough, cover and leave to rest for an hour
Approximately every hour fold the dough a few times. After three or four times the dough should loose its stickiness if not dust with a little extra flour.
Place in a fridge overnight and next morning put somewhere warm to prove until doubled in size.
Shape and bake at 220 degC for about 20 mins
Added by: Ewan Croucher
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers