"We've run out of bread"! I came up with this as a quick loaf recipe for whenever the call came ( usually at seven in the evening ). It's not intended to be high end bread but it still better than most supermarket white wheat based bread substitutes.
600g Shipton Mill Organic Whie bread flour
6g Sea salt
12g Rapeseed oil
18g Runny honey
12 g of dried Yeast
Place 50ml of the water with 6g of the honey in a small container and warm in the microwave. Add the yeast and mix together. Stand for 10 mins. or so
Next put all the rest of the ingredients into a bowl and and the yeast/water.
I use a mixer for this next bit, mix for aproximately 10 mins at a medium speed.
Bulk ferment until doubled in size.
Then knock back, shape and leave for about 30 mins to rise. I usually use a loaf tin for this bread as it makes great toast and the slices are the right shape.
Heat the oven to 220C.
Slash the top of the dough and dust with Dark Rye flour.
Cook the loaf at this temperature for 10 mins then reduce to 190C for 30 mins or so.
Added by: Geoff Dunsby
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