This half white/half wholemeal large loaf with seeds & a bit of rye makes a good daily loaf and you can throw in some excess sourdough culture if you have it (from refreshing your starter)
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)
375g water (+/- dependent on humdity)
75g excess sourdough starter (or just miss this out & use more yeast as above)
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.
Added by: SL M
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