A lovely, rich flavoured and versatile bread with beautiful texture made from a mix of different bread flours. All the flours in the recipe are Shipton Mill. I call this recipe 'This and That' because really you can change the ratios of the flours to suit or to whatever you have in stock. The malt/sunflower and extra coarse flours add super texture.
200g White bread flour
100g Organic 100% wholemeal flour
100g Organic Three Malts and Sunflower flour
100g Extra Coarse Wholemeal flour.
15g dried quick acting yeast (I used Fermipan Red in this recipe)
50g softened butter
Approx 300ml tepid water (just warm to the touch)
If using a food mixer with dough hook, transfer all the ingredients except the water to the bowl and begin mixing on a low speed. Immediately start to add the water slowly until it reaches a consistency that is slightly sticky but not too wet (You may not need it all). Too much water can result in the loaf spreading as the flour is quite heavy. If you find you have added a little too much water, no worries, just add a little flour to bring it back to the consistency you want. Mix for 5-10 minutes until the dough is smooth.
If you are mixing by hand, follow the same process and knead the dough for a good ten minutes.
Transfer the dough into a large, lightly oiled bowl to prove. Cover the bowl (I use a shower cap or you can use a clean tea towel) and leave for approximately 60 minutes until the dough has doubled in size. The time will depend on the temperature of your room. My kitchen is around 21 degrees centigrade.
Turn out the dough onto a floured surface and form the shape you want. I usually make an oval shape for this bread but have done the same recipe in a tin or plaited. Works well for all shapes. Transfer to a lined or oiled baking tray, cover and leave for approximately 30 minutes. I usually put the tray inside a large plastic bag but, again, you can use a tea towel.
In the meantime, pre-heat your oven to 220 degrees centigrade, 220 fan, 425 fahrenheit.
When the dough is ready, sprinkle with flour and cut three small lines diagonally on top with a sharp knife or razor. Bake for 25-30 minutes until golden brown. Remove from the oven and gently tap the bottom of the loaf. It should sound like a drum when ready. Leave to cool before slicing (if you can bear to wait that long!).
I usually make these loaves two at a time. I keep one fresh in the bread bin and slice and freeze the other. Makes lovely toast.
Added by: Barbara Pollard
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers