A wholesome nutty bread lovely toasted or with cheese.
200g Shipton Mill wholemeal
100g Shipton Mill wholemeal spelt
200g Shipton Mill strong white bread flour
7g yeast organic
125g tepid milk
30g runny honey
200g tepid water
100-200g walnuts depending on how nutty you like it
Mix yeast into water, leave until activated
Put flour, yeast, salt into bowl and mix
Add milk, honey and water with yeast and mix until combined
Knead for at least 5 minutes until stretchy and smooth
Rest for 1.5 hrs until doubled in size
Turn dough onto lightly floured surface
Shape into batard
Prove for further hour until doubled
Preheat oven to 230°C
Reduce to 200°C and score and bake with steam for 35-40 mins until golden brown
Cool and enjoy
Added by: Julie Bullen
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.