Beetroot & Rye Loaf

July 27, 2014

Beetroot & Rye Loaf

Written by Matthew Shimwell

Make your "sponge" first...

250g Rye flour
1 Roasted Beetroot mashed (or 50g Beetroot Powder)
2g Dried Yeast
310g Cold Water

Mix with fork into thick batter. Leave covered for 12hours (roughly)

Mix together sponge with:

250g Rye flour
5g dried yeast
10g Salt

Knead as normal, shape into ball and let rise for 3-4 hours.

Carefully take out of bowl onto lightly floured (rye) work surface and shape into 1 large loaf or 2 small loaves. Leave to rise for 45 mins - 1 hour then into HOT oven for 10 mins, reduce temp to 200°C and cook til sounds hollow when base is tapped (at least another 25 mins).

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A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

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We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.

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