I usually use a mix of Malthouse, Strong White and Strong Wholemeal Flours to make this loaf, but due to an accidental substitution this one is Light Rye, instead of the Malthouse. It turned out better than I'd hoped and the crust is really crispy ...
... Place the following ingredients in to the Bread Maker in the following order ...
1 tsp Easy or Quick Yeast
130 g of Malthouse or Light Rye Flour
135 g of Strong White Flour
135 g of Strong Wholemeal Flour
1 tsp Golden Caster sugar
300 ml Water
1 tsp Salt
1/2 tsp of Ascorbic Acid (if using Rye to help with the rise)
1 1/2 tbsp Walnut oil
Set your Bread Maker to the Whole Wheat setting and hit go!
This recipe can be used for a Time Delay or a Rapid setting, but the standard setting in my Panasonic Breadmaker takes 5 hours.
I hope you Enjoy x
Added by: Elisabeth Johnson-Ross
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The Shipton Millers