- 400g Strong Canadian White Flour
- 600g Light Malthouse Flour
- 20g Fresh Yeast (or 10g dried)
- 600g water
- 16g Fine Sea Salt
- 20g Butter (melted)
- A good squirt (abt 2 Tbsp) runny honey
- 50g Cut Malted Rye Grain (plus extra for coating)
- Set a batter comprising the all the White flour, 100g of the Malted Flour, the yeast and all of the water. Mix well then leave to ferment for at least 4 hours (or overnight).
- Add the remaining ingredients then develop to a dough either by hand or in a mixer with a dough hook. Set aside in a clean bowl for an hour to rest (or until doubled in volume).
- Deflate the dough and scale to suit (I tend to make either 2 Large loaves or 3 smaller ones (or a dozen rolls). Shape into rounds and rest for a further 10 minutes.
- Shape appropriately and coat the tops with extra Malted Rye Grains. Place into tins/baskets or place on a floured cloth and leave to prove. About 40 minutes.
- Bake in a very hot oven for 10 minutes then reduce the heat and bake for 30 minutes longer or till the loaves sound hollow when tapped underneath.
Thanks for this recipe to the River Cottage bread book who introduced me to the idea of an overnight batter. The Honey and Rye add something special!