The inside of the loaf is wonderfully light in texture with a superb flavour, needless to say the first crust gets cut off as soon as it’s cool enough to do so:- gorgeous with butter and lovely & crunchy.
This is for an approx. 650 gram loaf including added seeds:
Three Malts & Sunflower flour (Shipton Mill) 280g
Ciabatta flour (Shipton Mill) or strong white flour of your choice 280g (but suggest you do NOT try Canadian flour as it would probably produce a very close textured bread, the opposite of that which this recipe makes.)
Extra Virgin Olive oil (I use ‘Waitrose’ brand in 1 litre bottles 4 tbsp (Tablespoons full) And yes, it really does need this amount!)
Sugar 1½ tsp (teaspoons full)
Five Seed Blend (Shipton Mill) 25g
Pumpkin seed 40g
Sunflower seed 25g
Dried semolina granules/powder 15g (optional)
Water (preferably filtered) 330ml
Dried yeast (I use Doves Farm) 1½ tsp (place in the small lid dispenser)
I use a Panasonic SD-ZB2502 breadmaker on “Menu 9 (Italian bread)”. Please note that the raisin dispenser in the lid of this breadmaker does not function on program 9 & any additional seeds etc. must be added to the main bread pan at the start.
I have tried a range of variations of this recipe, usually on Menu 9, and get good results every time. I usually put it on the previous evening with additional time added so it’s ready for breakfast
If you do not have this specific method on your bread-maker, it runs as follows, (although I do not understand how they arrive at the total times for each stage)……
1) Rest (30-60mins)
2) Knead (10-15 mins)
3) Rise (2hr 25 mins-3hrs)
4) Bake (50 mins)
Total is 4 hrs 30 mins. The above bread-maker on this program will allow for adding a delay overnight as above if you put the recipe together in the evening but want the bread to be lovely & hot for breakfast the next morning. I have tried the recipe with a few other methods on this bread-maker. Whilst they have generally turned out OK, method 9 (Italian bread) gives consistently by far the best and what I have found to be failsafe results. It keeps for up to a week or more in the fridge.
It gives a consistently lovely flavoured very light textured loaf, light in colour with a slight extra crunch to the crust if the optional semolina is added. The loaf gives square slices with this method and bread-maker, so great for sandwiches. If I had to pick a favourite recipe then it would be this one.
Added by: Mike Welch
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers