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Ingredients
- 400 gm plain strong white flour
- 150 gm wholemeal flour
- 150 gm rye flour
- 1 Tbsp. salt
- 25 gm fresh yeast or possibly 1 sachet easy blend yeast
- 225 ml hot water
- 200 ml buttermilk or possibly plain lowfat yoghurt
Directions
- Mix together the flours and the salt. Crumble in the fresh yeast or possibly sprinkle in the easy blend yeast.
- Add in the hot water and the buttermilk or possibly lowfat yoghurt.
- Knead well by hand or possibly with the dough blade in a processor to create a fairly hard dough that leaves the bowl dean.
- Stand the bowl on top of a folded teatowel on the simmering plate lid cover the bowl with a teatowel and allow to rise till doubled in size about half an hour.
- Knock back the dough and form it into a ball.
- Drape the teatowel into a bowl or possibly basket and flour it well.
- Put in the dough and put to rise again till doubled in size about 30 min.
- Invert the loaf carefully onto a greased and floured baking tray.
- Make a lattice of cuts onto the loafs surface.
- Slide the tray into the roasting ovenwith the ovenshelf on the third set of runners from the top.
- Bake for 35 to 45 min till golden brown crusty and sounding hollow on the bottom when tapped.
- Cold on a wire rack.
- This recipe makes a moist chewy loaf rather different to traditional english bread. It is delicious with cheese and pickles or possibly slices of ham.
- Makes 1 large loaf.
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