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Sourdough bread

Grainy and seedy

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Ingredients

300g Finest bakers white (101)

150g 3malts and sunflower brown (705)

75g 5 seed (401)

250g Wholemeal leven (Shipton Mill Recipe)

250g warm water

10g sea salt

20g olive oil

1 tblsp milk powder

1 tablsp sugar

Method

Put all ingredients into breadmaker ( I have a Panasonic)

Set for dough programme

When programme finished, turn out onto floured surface

Knead for 10 minutes or more stretching well.(This is the best bit!)

Put into oiled 2lb loaf tin.

Cover with large plastic bag, leaving room for rising.

Leave in warmish room for 2-3hours, until risen well above sides of tin.

Preheat oven to 220C (200C fan oven)

Put loaf in oven turning down immediately to 200C (190C fan)

Bake for 35mins. Depending on taste another 5mins may be needed.

Turn out immediately.

Scrummy!

 

 

 

 

Added by: Gwynneth Savage


Tags: Bread Bread Sourdough

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