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White, light rye and malthouse loaf

200g white flour

200g light rye flour

200g malthouse flour

10g dried yeast

10g salt

360g warm water

I use a kitchenaid and dough hook to make my loaf but I'm sure it can be adapted to suit.

Mix the flours and salt together, add the yeast and mix. Add the 360g of warm water.

Kneed in the Kitchenaid for at least 5 minutes. The dough may be a bit sticky but this doesn't seem to be an issue. If you prefer a drier dough you can add extra flour if you wish.

Remove the dough from the mixer and kneed by hand for a few minutes to bring the dough together and form the bread shape that you desire. Once y ou are happy with the dough place this in a 2lb loaf tin. I find oiling the tin slightly stops the bread sticking.

Move to a warm place and allow the bread to prove in the tin, I place the tin in a plastic bag to aid the proving process. Depending on the time of year and warmth of the room you are proving the bread in this will take 1 to 2 hours to prove.

Preheat the oven to 200 degrees C for a fan oven. Cook the bread on the lowest shelf for 25 minutes. At the end of the 25 minutes you can remove the bread from the tin and place directly on the shelf for a further 5 minutes to create a crust.