With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
8oz dark rye flour
2oz wlhite spelt flour
4oz wholemeal flour
6oz untreated white bread flour
2 tsp Himalayan pink salt
1oz coconut nectar
Sourdough starter half a cup or 2oz
60% hydration spring water
Mix all ingredients in bowl and leave for one hour, then fold twice every hour for three hours, cover and let cold rise overnight.
Stretch and fold three times every hour for 3 hours
Add 3 oz seeds of your choice with 1tbsp caraway seeds, and fold into dough, shape the dough, dust basket with flour, tighten the dough and put into basket to prove in cool place.
Preheat oven to maximum, with tray of hot water on floor of oven, bake the loaf on a heavy baking tray lined with greaseproof for 20 minutes at maximum heat, then at 200 degrees for 20 minutes. Let it cool before cutting.. Enjoy
Added by: Lisa Kafton
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers