350g malted flour (also called granary flour)
150g strong white flour
10g brown sugar
10g fresh yeast
- In a large bowl, mix together the flours, salt and sugar.
- Pour the water into a measuring jug and whisk in the yeast.
- Make a well in the centre of the dry ingredients. Pour in the water and then bring the ingredients together to form a rough, raggedy dough. Use your hands — they are the best tools for baking!
- Turn the dough out onto a clean kitchen surface and knead for 10 minutes. The dough is ready when you can pull it apart slightly without it breaking and you can see through the stretched dough. This is called the ‘windowpane effect’.
- Place the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for about 45 minutes or until doubled in size. Turn the dough out, knock it back and then portion the dough into seven equal balls.
- Place one ball of dough into the centre of a proving basket or flat-bottomed bowl. Arrange the remaining balls around it. Leave to prove again for 45 minutes to 1 hour.
- Preheat the oven to 230˚C/210˚C fan/gas mark 7 and place a baking tray on the bottom.
- Turn the dough out of the bowl onto another baking tray. Place in the oven and put a few ice cubes on the bottom tray to create some steam while baking.
- Bake for 35-40 minutes until a lovely golden crust has formed on the bread.
Per Serving 253kcals, 1.4g fat (0g saturated), 52.8g carbs, 2.8g sugars, 9.9g protein, 0.9g fibre, 0.556g sodium
Recipe courtesy of Eoin Cluskey