True Taste Food & Drink Award-winner, Bacheldre Watermill situated in mid Wales, produces a large range of fantastic organic traditionally ground flours using carefully sourced wheat and traditional grinding stones to retain all the natural flavours and goodness of the wheatgerm.
Their website is full of great recipes for you to try using a breadmaker or the traditional methods. Have a go at ‘Oak Smoked Strong Malted Blend Loaf’.
This recipe is by Nicola Warnants - health and home-baking enthusiast and has been developed in a Panasonic Bread-making machine. Follow a rapid bake programme
Oak Smoked Strong Malted Blend Loaf
Makes 12 rolls or one large loaf
500g Oak Smoked Strong Malted Blend flour
11/2 tsp salt
1 tsp caster sugar
7g sachet easy-blend yeast
150ml warm milk
1 egg beaten
1 tbsp (15ml) olive oil
100-150ml warm water
1 Mix the flour and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
2 On a lightly floured surface, knead dough for 10 minutes until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
3 To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 minutes or until they have doubled in size.
4 Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 minutes until deep golden brown and well risen.
5 To make loaf , shape and place in large tin or 2 small tins, loosely cover with oiled cling film. Set aside in a warm place for 30 minutes or until doubled in size.
6 Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 minutes (20 minutes for small loaves) until golden.
ENJOY.....
