My grandmother's favourite all day breakfast bread. The mixture of sourdough and yeast is brilliant - creating a great tasking slightly fluffy.
150g of wheat grains (or any other grains) soaked in water over night - then drained
375g buttermilk (or any milk culture substitute such as a bit of sour cream or yogurt and milk) – heat to room temperature
650g Organic Fig, Spelt and Pumpkin seed flour (or mix any 500g wholemeal flour with 150g seeds)
125g Sourdough starter (rye based)
½ a cube fresh yeast (21g) or ca 10g dry yeast or one sachet (7g) instant yeast
1.5 teaspoon salt (preferable coarse sea salt, crushed in mortar)
• Mix flour (and seed is used) in a large mixing bowl – make a shallow hollow into the flour
• Add sour dough and yeast into hollow
• Add all of warmed buttermilk into hollow
• Make a paste with a bit of flour
• Add salt onto the flour on the side
• Add drained wheat grains
• Kneed in a machine or per hand for at least 10 minutes until dough forms easily into a ball
• Sprinkle a bit of flour over the ball
• Rest in a bowl for at 45 min (at room temperature)
Briefly knead dough again – stretch dough a bit – tuck under and form a ball and let rest again 45 min, covered at room temperature.
• Put a bowl of water into the oven
• Put the baking sheet into the middle of the oven
• Preheat oven to 250°C (or 200°C fan)
• Put the bread ball onto the HOT baking sheet and bake for 20-25 min
• Reduce oven to 200°C respectively 170°C for fan and bake another 30 mins
• Cool completely and don’t be tempted to try early
Added by: Marion Potschin-Young
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