Classic 50/50 buckwheat loaf

Method

  • Mix all the ingredients – yeast, flour, sugar and salt together in a big bowl. Using your fingertips rub in the butter until only fine ‘bread crumbs’ are left. Mix in the water with a cutlery knife​

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  • Knead – Tip onto a lightly dusted surface and knead for 10 minutes

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  • Rise – Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until it doubles in size (about an hour)

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  • Shape – Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift gently into a lightly oiled 900g loaf tin

  • Bake – lift the tin onto the middle shelf and back for 30-35 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow

Recipe by

Helen

Ingredients 

  • 250g Spiffing Sprouted wheat flour

  • 250g Spiffing Sprouted Buckwheat flour

  • 7g yeast (ready to use satchet)

  • 1 ½ teaspoons sugar

  • 3 tablespoons butter

  • 300ml tepid water

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