Country Bread Recipe

350 g

350 g

150 g

20 ml

50 g

475 ml

For the starter

15 ml

250 ml

150 g

1.5 ml

Wholemeal flour

Plain flour

Strong plain flour

Salt

Butter, at room temperature

Lukewarm milk

Active dried yeast

Lukewarm water

Plain flour

Caster sugar

• Combine all the starter ingredients in a bowl. Cover and leave in a warm place for 2-3 hours
• Place the flours, salt and butter in a food processor and process just until blended, about 1-2 minutes.
• Stir together the milk and starter, then slowly pour into the processor, with the motor running, until the mixture forms a dough. Knead until smooth.
• Place in an ungreased bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hours. Knead again then return to the bowl and leave until tripled in size, about 1 1/2 hours.
• Grease a baking sheet. Divide the dough in half. Cut off one-third of the dough from each half and shape into four balls. Top each large ball with a small ball and press the centre with the handle of a wooden spoon to secure. Cover with a plastic bag, slash the top, and leave to rise.
• Preheat the oven to 200^oC / 400^oF / Gas 6. Dust the loaves with flour and bake until browned and the bases sound hollow when tapped, 45-50 minutes.
• Cool on a wire rack.