June 07, 2016
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
