Soaking the grains not only improves the flavour but also makes the grains easier to digest, because the soaking process neutralises the phytic acid. This is a favorite in our house and I usually have to double up the recipe as one loaf always get finished off within a day. It also freezes well.
225g organic stone ground white flour
225g organic stone ground whole meal flour
6g sea salt
2 tsp bicarbonate of soda
1 Tbsp honey
425ml buttermilk or natural yoghurt
Mix the flours and buttermilk (or natural yoghurt) and leave for 12-24 hours on the counter (24 produces an even better bread.)
After soaking the flours, preheat the oven to 180°C and line a 2lb loaf tin with baking parchment paper.
Melt the butter and allow to cool.
Add the rest of the ingredients, including the melted butter and mix in a mixer on medium low until mixed or with a wooden spoon.
Pour the mixture into the loaf tin and bake for 40min or until well-risen and browned.
Transfer to a wire rack and allow to cool.
Added by: Alta Ridgway
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The Shipton Millers