INGREDIENTS:

360g Shipton Mill Finest Bakers White Bread Flour – No. 1

140g Shipton Mill Dark Rye Flour

50g Shipton Mill 5 Seed Blend

10g dried yeast

40ml olive oil

360ml cool water

10g salt

METHOD:

-Combine flours, salt, yeast and olive oil in mixer bowl (keeping the salt and yeast separate).

-Place bowl on mixer with dough hook and add water; knead on slow setting for 5 minutes then higher speed for 10 minutes until soft and elastic.

-The dough will feel wet and sticky, but will stretch to around 20-30cms.

-Remove dough hook and cover bowl. Leave to prove for 1-2 hours or until double in size. I try to prove slowly to develop more flavour.

-After first prove, tip dough out onto lightly oiled work top, knock back and knead lightly to form shape of bread - place on tray lined with greaseproof paper or place into a bread basket for shaping or oiled & floured loaf tin.

-Allow to prove again for around one hour. Slash top with sharp knife/razor blade before baking.

-Optional: before baking sprinkle water and additional seeds or flour on top.

-Place into a hot, pre-heated oven (200°C Fan oven or top oven of AGA) with a tray of water below to create steam.

-Bake for approx 25-30 minutes until brown and hollow-sounding when tapped.