Two light, tasty wholemeal loaves with zero fuss. It came from one of the UK's first vegetarian restaurants - Stones, in Wiltshire. With the addition of Shipton Mill flour, it's incredible! Sorry about the upside down photo - it won't respond!
3tbsps set honey or 5-6 of runny
3 tbsps dried easy bake yeast (though I use only half this and allow more time for flavour to develop over a slower rise - your call)
1 pint hand hot water.
Put all the above in a large bowl and leave to froth (about 5 minutes)
150g white bread flour of your choice - I like Stoneground White
150g granary type flour such as Light Malthouse or 3 Malts and sunflower
2tbsp salt (I prefer just over 1 but this is a matter of personal taste)
1 tbsp carob flour - I use cocoa powder with great success!
5 tbsps sunflower oil, though you could use rapeseed
Add all the above to the frothed liquid and mix in a stand mixer or beat by hand 100 times
150g of the same granary flour used above
425 - 500g wholemeal flour of your choice. (I use a mixture of Organic Wholemeal, spelt and strongest, or extra coarse but the world's your lobster here. Go for it! I never have any trouble using the higher amount)
Blend in the granary flour first then add the remainder a little at a time until combined. Knead or use dough hook until smooth and satiny.
Turn into a greased bowl, cover with cling or plastic bag and prove about 60 minutes or until well-risen.
Turn out and punch out the air, shape into desired form or use 2x2lb loaf tins. Slash dough and leave to prove again - about 60-90 minutes this time. Pop in a hot oven 160c for 30-35 minutes depending how brown you like the crust. If liked, return to the oven upside down to further brown the base.
Sit on your fingers until you can cut a slice!!
Added by: Gail Gregory
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The Shipton Millers