A mix of white and spelt flour with a generous sprinkle of fennel seeds
300 grams of strong bread floor
200 grams of spelt or wholemeal flour
10 grams of salt
7 grams of yeast
350 grams of water
50 grams of fennel seeds
Mix everything together and knead till you get a smooth ball of dough, leave to prove (i usually do it overnight) turn out onto a floured surface and shape and leave to prove again for about 20 minutes, then pop it in a pre heated oven 20 mins at 230°C. Continue baking for another 20 mins or so at 210°C until fully baked
Added by: juggling jim
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.
Keep safe and well
The Shipton Millers