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Ингредиенты

Инструкции

  1. Mix together the flours and the salt. Crumble in the fresh yeast or possibly sprinkle in the easy blend yeast.
  2. Add in the hot water and the buttermilk or possibly lowfat yoghurt.
  3. Knead well by hand or possibly with the dough blade in a processor to create a fairly hard dough that leaves the bowl dean.
  4. 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.
  5. Knock back the dough and form it into a ball.
  6. Drape the teatowel into a bowl or possibly basket and flour it well.
  7. Put in the dough and put to rise again till doubled in size about 30 min.
  8. Invert the loaf carefully onto a greased and floured baking tray.
  9. Make a lattice of cuts onto the loafs surface.
  10. Slide the tray into the roasting ovenwith the ovenshelf on the third set of runners from the top.
  11. Bake for 35 to 45 min till golden brown crusty and sounding hollow on the bottom when tapped.
  12. Cold on a wire rack.
  13. 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.
  14. Makes 1 large loaf.
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