Seeded Half & Half Loaf
(Large)

Ingredients

250g Traditional White Bread Flour

250g Stoneground Wholemeal Flour

50g Rye Flour

50g Shipton Mill 5 Seed Mix

5g fresh yeast (10g if not using excess sourdough starter from refreshing today)

5g salt

375g water (+/- dependent on humdity)

75g excess sourdough starter (or just miss this out & use more yeast as above)

Method

Mix the flours so the seeds are evenly dispersed. Rub in the fresh yeast. Mix in the salt. Make a well and add the water/starter.

Knead until properly mixed, then leave under a bowl for around 30 mins (this makes it easier to knead later).

Knead until it passes the window pane test (adding a bit more water if it looks like it can take it).

Leave to rest/rise (do a few extra stretch/folds if you have time and are familiar with this).

Shape into a round and leave under a bowl for 30 mins  before shaping into your loaf and leaving to prove in a basket.

Turn out onto a peel/baking tray. Slash the top. Bake with steam for 10 mins, then 30-40 mins without steam. I do mine at around 230 degrees C for the first 10 mins and then turn down to 210 for 10 mins and then down to 190 until done. Baking time/heat level depends on your oven & how you like your bread.


Tags: Wholemeal Bread Seeds

Added by: SL Merry

Add comment


Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.

 

Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.