Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust
Mix briefly and stand overnight or 8.-12 hours until ripe and domed.
Mix all ingredients except starter/pre-ferment briefly and leave to rest (autolyse) for 20 mins. Then add starter/pre-ferment and mix for 8-10 minutes until smooth.
1.5 hours, fold once after 45 minutes.
Divide into two 1kg or three 650g batches, allow dough to relax for 10 minutes, then shape into loaves. Mix 3 tbsps of cracked rye with 1 tsp of caraway seeds. Dampen loaves with spray or damp cloth and roll gently to coat.
1-1.5 hours until light and pillowy.
Pre-heat oven to at least 220C. Slash loaves and bake for 35-40 minutes for 650g loaves or 50-60 minutes for 1kg loaves. Spray oven briefly or splash a few tbsps of water onto oven floor to create initial blast of steam. Reduce oven temp to 190C after first 10 minutes. Cover loosely with baking parchment if necessary to prevent tops burning.
A rustic bread best hearth baked on pre-heated baking stone, but tins work fine as well. Nice with strong cheese, chutneys, cold meats etc and keeps well.
Added by: Simon Miles
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.