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3 Malts andSunflower Bread


500g Shipton Mill 3 Malts and Sunflower Brown Flour
10g Salt
10g Fresh yeast
300g Water


  1. Mix all the ingredients together and then knead well for about 5 minutes
  2. Place in a bowl, cover and leave to prove for 1 hour
  3. Gently knead for about 1 minute to “knock back” the dough
  4. Place back in bowl. Cover and leave for an “intermediate prove of 15minutes
  5. Then quickly mould the dough place in an oiled tin or well-floured proving basket cover and leave in a warm place for a final 45 minute prove
  6. Bake at 210°C for 35-40 minutes. Cool for 1 hour before slicing.