This uses a mixture of organic white flour, wholemeal and light rye to make a delicious savoury loaf - that is also amazing with cheese or marmalade!
500g white bread flour
150g whole meal flour
100g light rye flour
A portion of sour dough starter - about 300 ml
Approximately 500ml water
a teaspoon of salt
200g green or black pitted olives - or both
Mix the flours, olives, salt and starter and begin to knead. Add water gradually to make a smooth dough then turn out onto an oiled surface and knead for approximately 5 minutes. Put back into the oiled bowl and leave for 12 hours. Knock the dough back and shape into a ball. Place in a silicone paper lined, medium sized casserole, cover with a tea towel and leave to prove for one hour. Make a slit in the loaf, then put the casserole lid on.
Bake at Gas Mark 5 for 40 minutes with the lid ON, to create a steamy atmosphere and a lovely crust, take the lid OFF for 10 minutes and for the final 10 minutes take the loaf out of the casserole and bake upside down to crisp the bottom. Enjoy!
Added by: J Eades
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