Organic Country Fayre Malted Brown flour

WHOLEMEAL COB LOAF

Organic Country Fayre Malted Brown flour

A rich tasting and crunchy loaf with a good crust – excellent with soup and cheese.

Makes 2 medium loaves

  • 750g Marriage’s Organic Country Fayre Malted Brown flour
  • 10g sea salt
  • 30g unsalted butter
  • 1 teaspoon runny honey
  • 15g fresh yeast or 1 x 7g sachet easy-blend dried yeast
  • 450ml lukewarm water
  • 1 large or 2 smaller baking trays, lightly buttered

Mix the flour with the salt in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Rub the butter into the flour using the tips of your fingers until the butter disappears.(Mix in the dried yeast if using). Make a well in the flour.

Spoon the honey into a measuring jug, (crumble the fresh yeast on top if using) then add the water. Stir well then pour the liquid into the well. Using your hand, gradually draw the flour into the liquid to make a firm dough, working the dough well – it takes longer for this flour to absorb the liquid than with a white bread flour so only add extra liquid if they dough is stiff and hard to work. If the dough is very sticky, work in a little more flour.

Turn out the dough onto a work surface and knead thoroughly for 5 minutes – the texture will change and the dough will feel smoother and pliable. The dough can also be kneaded in a large mixer fitted with a dough hook; use low speed for 3 minutes.Return the dough to the bowl then slip the bowl into a large plastic bag and leave to rise in a warm spot until doubled in size – 11/2 to 2 hours depending on the temperature.

Punch down the risen dough with your knuckles then turn out of the bowl onto a work surface. Knead the dough for half a minute then divide into two equal pieces. Shape each piece into a ball. Place the balls of dough well apart on the baking tray, then gently flatten each to make a loaf about 14cm across. Using a sharp knife, cut a deep cross into the top of each loaf. Slip the tray back into the plastic bag and inflate slightly to prevent the dough sticking to the plastic. Secure the ends then leave the loaves to rise in a warm spot until doubled in size –about 11/2 hours depending on the temperature.

Towards the end of the rising time preheat the oven to230°C/450°F/Gas Mark 8. Put an empty roasting tray into the oven to heat up. Uncover the risen loaves and put into the heated oven. Before you close the door, quickly pour a cup full of cold water into the heated tray to produce a burst of steam.

Bake the loaves for 15 to 20 minutes until they sound hollow when tapped underneath. Cool on a wire rack.


Wholemeal Cob Loaf