MATTHEWS COTSWOLD FLOUR MALTED RYE LOAF

Makes one large loaf

Prep time: 20 minutes (plus proving time)

Bake time: 45 minutes

Ingredients

350g Malted Cotswold Rye Flour

150g Matthews Churchill Strong White Flour

320g Water (lukewarm)

10g Fine salt

7g Dried yeast (1 sachet)

1tsp Honey (or sugar)

1tbsp Butter (or olive oil)

Method

Weigh out the water into a jug and add the honey and the yeast – whisk until combined. Leave this to sit while you weigh the rest of the ingredients.

Combine the flours and salt in a large bowl (either of a mixer fitted with a dough hook attachment or a mixing bowl if making by hand).

Pour over the water mix and start kneading on a slow speed for 2 minutes until all the ingredients are combined. At this stage you can add the butter or olive oil.

Knead the dough on a fast speed for 6-7 minutes until the dough is smooth, then place into a bowl and cover with clingfilm or a damp tea towel. Leave in a warm place to rise for 1 hour.

Once risen, tip your dough out onto a floured surface and flatten gently into a rectangle. Fold each of the long sides of the rectangle in towards the middle and then start rolling the dough down towards you. Do this tightly to avoid big air pockets in the finished loaf.

Place into a greased loaf tin and cover before leaving to prove for 1 hour in a warm place. Set your oven to 200 degrees Celsius and leave to pre-heat. When doubled in size and filling the tin, dust the top of the loaf liberally with flour, then use a sharp knife to make a smooth long cut down the middle of the loaf. Bake at 200 degrees Celsius for 35-45 minutes, then turn out onto a wire cooling rack immediately to keep the crisp crust.