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Malted and seeded tin loaf and rolls


500g Shipton no.4 white flour

300g Shipton light malthouse flour

200g Shipton wholemeal flour

30g chia seeds

30g golden linseed

40g sunflower seeds

14g dried yeast

20g sugar

20g olive oil

16g salt

680g room temp water


Combine all the ingredients and knead until the dough is smooth and elastic. Leave to rest in a bowl until it has doubled in size (approx an hour).

Grease a 2lb loaf tin and line a baking sheet

Divide the dough in half. One half is for the loaf, the other half divide into 12 for small rolls.

Form the dough into rolls and place on the baking sheet and then the loaf for the tin.

Cover with a wet teatowel and leave to prove for another hour.

Cook at 210c

- rolls for 14-18min

- loaf for 40-45min