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
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