Ingredients
- 500g Maple Farm Kelsale Wholemeal Spelt flour
- 300g Maple Farm Kelsale Unbleached White Wheat Flour
- 2 tsp of dried fast action yeast
- 2 tsp of Sophia’s very delicious Suffolk honey
- 3 tsp of Hill Farm Oil gives a good colour
- 600ml of tepid water
- 100ml of beer
- 2 tsp salt
Polly says:
“To be honest, I vary the mix of flours quite a lot and sometimes make it whiter and often add about 20% Maple Farm Kelsale rye flour too.”
Method
- In a bowl mix the yeast, honey, oil, water and beer – stir and leave for 10-15 minutes until frothy.
- In a mixer or by hand mix the flour, salt with the yeast mixture and knead for about 5 minutes by machine (or about 10 minutes by hand)
- Grease a large air-tight container and then transfer the dough.
- Store in the fridge for a good 12 hours – this slows down the proving process, slightly sours the dough and gives it a much better texture (and I think it keeps for longer)
- When you’re ready to make the bread, bring the dough gently back to room temperature – this will take about a couple of hours
- Knead again by hand to warm it up a bit
- Divide into to two
- Leave to prove finally for another 1hr
- Bake at 220 degrees C for 30-45 minutes until it sounds hollow
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Maple Farm Kelsale, Saxmundham, Suffolk IP17 2PJ