A beautiful bread to cover all toppings, whether your choice is homemade jams and jellies or cheeses.
110g Rye sourdough stater (very active)
300g Canadian Stong White Flour
200g Stoneground Organic Wholemeal Flour
100g Organic Light Malthouse Flour
1 heaped teaspoon French sea salt
1 teaspoon sugar
1 tablespoon olive oil
1 heaped tablespoon black poppy seeds
. Add all ingredients at room temperature to a large bowl and add enough luke warm water to make a smooth relaxed dough.
. Tip mix onto lightly oiled surface and knead
. Return to large bowl for first proving and ideally leave cling film covered overnight
. Scrape out onto lightly floured surface, and knead again, taking care to pull dough back into itself
. Flour a proving basket, and place dough upside down into the basket.
. Leave for second proving until risen for baking (4-6 hours)
. Prior to baking, warm oven to 220 degrees, and add water to bottom tray
. Turn risen dough onto heated baking tray, slash top
. Bake for 15 minutes, then lower temperature to 200 and bake until cooked on wire shelf
Added by: Lynda Emptage
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers