Lovely wholemeal loaf with added crunch, makes great toast and jam or marmalade.
5 oz shipton mill bakers best white flour
11 oz stone ground wholemeal flour
2 1/2 oz white spelt flour
1 1/2 oz rye flour
1 1/2 oz lard
400 ml beer
1 tsp maldon salt
1 tsp honey
10 grams fresh yeast
40 grams walnut pieces
40 grams mixed seeds
Weigh all the dry ingredients into a mixing bowl, cut the lard into small cubes add to the bowl and mix together, drizzle in the honey then crumble in the yeast, immediately add the beer and mix until a dough is formed, do not over mix. Turn out onto an oiled surface and mould into a ball, cover with oiled clingfilm and leave to prove untill doubled in size, knock back and mould into a ball, flour a round moulding basket sprinkled with giant rolled oats,(optional) then place the dough into the basket cover with oiled film and prove again untill doubled in size turn out onto a floured baking sheet, place in a hot oven (180-200deg c) for around 30 min or untill golden grown. cool on a wire rack and enloy. This loaf keeps extremly well and makes brilliant toast.
Added by: Francophille
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.