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Extra malty and super seeded Bread

1 tbsp dried active yeast

1 tsp sugar

325 ml tepid water

1 slug of olive oil

1 tbsp meridian malt extract

500g shiptom mill 3 malt and sunflower

11/2 tsp salt

Additional seeds to suit your taste

Prepare yeast with water as directed. I add sugar to 150ml water, dissolve then whisk in yeast, leave @ 15 mins, whisk again and add to remaining (175 ml) tepid water. Add malt extract and oil to liquid, mix again.

Mix salt and flour then add to liquid. Using a wooden spoon, mix until liquid is absorbed. Using hands, gently knead