Really tasty nutty cob. For those who like a full flavoured rustic bread. Fabulous just cut and buttered or great with any filling, hot or cold. Very good toasted too! Enjoy.
We have a Panasonic bread maker which we use for all our bread. In the Panasonic you would load the machine in the order the ingredients are listed. it may vary for other manufacturers machines.
2 teaspoons Bioreal Organic Dried Yeast
240 Grams Shipton Mill Extra Coarse Organic Wholemeal Flour
180 Grams Shipton Mill Organic Spelt Wholemeal Flour
180 Grams Shipton Mill BiodynamicStoneground Wholemeal Flour
50 Grams 5 Seed Blend
3 teaspoons unrefined Demerera sugar (2 of white suger alternatively)
2 teaspoons sea salt (1 1/2 of table salt alternatively)
2 tablespoons of olive oil/ rapeseed oil
380ml of water
We use menu 18 on our machine which is a 3hour 15 minute dough setting.
Remove the dough from the machine and using a floured surface divide into 8 or 10 equal portions and kneed and roll into shape. If I want slightly larger cobs for say bacon and egg sandwiches I just make 8 and flatten them out before proving for a cob with plenty of space. The mix will easily make 10 smaller cobs for normal use or even 12 slightly more delicate ones for more polite company! Brush the tops with Olive oil or Rapeseed oil.
Arrange on a baking tray and prove at around 40 degrees until doubled in size (20-25 mins) and then bake in a preheated oven at 220 degrees Gas MK7 for around 15mins until browned.
Cool and serve.
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