A wholemeal loaf made with only flour, salt and water: what could be more wholesome?
Flour, salt and water – that’s all – and what a wonderful loaf you get!
This recipe uses only a half to a third of the salt you would normally find in bread recipes. And yet it’s enough. If you eat a lot of bread, then be aware that you probably consume a lot more salt than you thought!
GRANARY SOURDOUGH LOAF
This loaf is made in the same way as the wholemeal loaf
If you don’t have a sourdough starter, here is a recipe from Do Sourdough: Slow Bread for Busy Lives by Andrew Whitley. If you’re interested in sourdough bread, this book is a must!
30g white flour
30g water (at about 20°c or in the airing cupboard)
Mix together and leave at room temperature (again about 20°C) for 24 hours.
Mix in another 30g of flour and 30g of water and leave for another 24 hours.
Days three, four, five and six
As day two.
Once it’s bubbling up nicely, you can use some of the starter straight away to bake a loaf, or keep in the fridge until needed.
To make a starter, organic flour and chlorine-free water are recommended. For the water, use a bottle of spring water, or let the water stand for a few hours so the chlorine evaporates.
Added by: Archie McLellan
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.