Add all ingredients together in a food mixer and mix for 5 mins until well blended and dough is elastic. Leave to prove for 2 hours. Lightly knead the dough and shape on a floured surface, then transfer onto your baking sheet. Cover with a tea towel and leave for another hour, or until twice the size.
Brush with beaten egg and bake in a pre-heated oven at 200c for 15mins, then turn the oven down to 180c and cook for a further 20mins. Leave to cool. Scoff.
This bread was made as a mini celebration of writing my blog for a year. notimeforironing.wordpress.com
Added by: Sarah Sutton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.