Having usually cheated and added white flour to rustic flours to keep the loaf light, I experimented with methods for 100% malthouse and this one came up trumps. Perfect for toast and sandwiches and great texture.
700g Shipton Mill light malthouse flour
7g easy dried yeast
1/2 teaspoon salt
400ml tepid water
2 tablespoons olive oil
Mix flour, yeast and salt. Add the water and olive oil. Mix well and knead for at least 5 mins until smooth. Don't be tempted to add more water or flour - once it has started coming together it should knead without sticking.
Leave to rise at normal room temperature for approx 2 hours ( doing this slower rather than in an airing cupboard improves the texture).
Knock out air by a short, gentle knead and put in a 2lb loaf tin. Cicero with a tea towel and leave at room temperature for 45 mins - 1 hour until it has raised to the top of the tin.
Put a tin of hot water at the bottom if the oven and bake the loaf at 230 degree in convection oven or gas equivalent. If using a fan oven drop temperature to 210/220 degrees but a convection oven is best.. Bring out when well browned and bottom of loaf sounds hollow when knocked.
Added by: Valerie Morton
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