With us all struggling to fill our store cupboards, and Shipton Mill working hard to fulfill those back orders, I came up with this scrumptious bread using what flour I had left in my larder. It combines a malted, sunflower seeded flour, with Khorasan Heritage flour, and a smattering of Italian 00 (Which was all the white flour I had left!
Makes 2 x Loaves
1Kg mixed flour
(I used Shipton Mill Malt and Sunflower Seeded Brown) 450g
Khorason Heritage Flour 450g
Italian 00 Flour 100g
15g Dried Yeast
I autolysed for this recipe, to ensure the best flavour fromt the mixture of Brown/Heritage flour
Mix flours well, then add 700g Water - Knead into a dough, and rest for 45 mins to 60 mins
Take Autolysed dough and mix in the yeast and salt. Knead well to ensure both are well absorbed into the dough. Knead well until dough is ready to prove.
Prove for 60 mins in a warm place (Covered)
Take risen dough and shape as you prefer (The first time I tried this, I made a bloomer and a small loaf), I then used 2 x loaf tins, to make one small and 1 large loaf
Leave for 2nd proof in tins, or as shaped, for 60 mins (Turn on Oven to max, and use a baking stone if you have one) my stove will warm to 250c.
Once bread has proved, mist the oven to give it some steam and bake the loaves for 10 mins on 250c
Reduce the oven to 210c after 10 mins and cook for a further 15 mins (25 mins in total)
Added by: Kenny Kennington
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The Shipton Millers