AP­PLE, WAL­NUT, BAR­LEY AND MALTED WHEAT SEEDED LOAF

Macclesfield Express - - LEISURE -

WEIGH to­gether all of your in­gre­di­ents, ex­cept for the wal­nuts and malted bar­ley, and mix to­gether into a dough.

Knead your dough and add in the wal­nuts at the end, then leave to rest for one hour.

Knock back your dough be­fore shap­ing as a bloomer, and roll in coarsely milled malted bar­ley (which can be “milled” with the end of a rolling pin in a heavy bowl or in a pes­tle and mor­tar).

Leave to rise for one hour, up­side down in a prov­ing bas­ket or bowl.

Pre-heat your oven and bak­ing stone (or heavy metal tray) to 2200C.

Gen­tly turn your risen dough out onto the stone or tray and cut a deep line into the side of it with a sharp knife (also known as a long eye­lash slash). This will give your loaf a beau­ti­ful shape when baked.

Add some splashes of wa­ter to a tray in the oven un­der­neath your loaf, to cre­ate steam, which will help to de­velop a lovely crust to your bread.

Bake for 25 min­utes.

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