A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Mix 90g of dark rye flour with 50g of live jogurt and 100g of water. Leave for 24 -36 hours in a warm place (25-30 degrees C)
After this time it may bubble like a rye starter but if not don't worry.
Mix 330g of dark rye flour with 750g of boiling water. Stir to prevent too many lumps forming. Leave for 2-3 hours to cool (or up to 24 hours). This process makes the loaf very moist.
50g of activated rye starter. See how to make a Rye Starter on the Shipton site.
Mix all of the above together and leave for 12 hours.
Take the result of part 4 and add:
670g of light rye flour
20g of malt extract
2g (ground) coriander seeds
2-5g of (ground) caraway seeds
Knead well - a messy and sticky job.
Leave for 30 minutes.
Knead again, shape and place in a proving basket for 1.5 to 3 hours.
Preheat the oven to 250 degrees and bake for 15 minutes then lower the temperature to 200 for a further 70 to 80 minutes.
The loaf has a very dark crust.
Now the hardest part: leave for a least 24 hours before slicing!
Added by: Peter Smith
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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