- 250g malthouse bread flour
- 250g white bread flour, plus extra for dusting
- 10g sea salt
- 7g quick yeast
Prep: 20 mins + rising | Cook: 35 mins
1. Whisk the flours, salt and yeast together in a bowl. Pour in 330-350ml hand-hot, warm water and mix together till it forms a sticky dough. Add more water if it’s too dry, or more flour if it’s too sticky.
2. Turn out the dough and knead for 5 mins till it’s smooth and shiny – rub a little oil on your hands first to keep the dough from sticking.
3. Plonk the dough back in your bowl. Cover with a plate. Set aside in a warm place to rise for 3 hrs or till doubled in size.
4. Punch the dough down. Brush a baking tray with oil. Lightly dust with flour. Add some oil to your hands and shape the dough into a ball. Place on the baking tray. Set aside to rise for 30 mins, or till doubled in size.
5. Heat your oven to 230°C/Fan 210°C/Gas 8. Put a roasting tin half full of water in the bottom of the oven (this will create steam). Score the top of the loaf with a knife in a criss-cross pattern.
6. Bake in the centre of the oven for 15 mins then lower the heat to 180°C/Fan 160°C/Gas 4. Bake for another 20 mins or till the loaf has risen further, is golden and sounds hollow when tapped on the underside. Rest the bread for 15 mins before slicing.
To make your own jam see our Honeyed Jampote recipe: click here.
To make your own butter, see our Shake It Up Butter: click here.