Farmers Bread
By: Anonymous
Published: Friday, February 12, 2010 - 1:28am

Ingredients




400 grams plain strong white flour
150 grams wholemeal flour
150 grams rye flour
1 tablespoon salt
25 grams fresh yeast or 1 sachet easy blend yeast
225 mls warm water
200 mls buttermilk or plain yoghurt

Preparation

1 Mix together the flours and the salt. Crumble in the fresh yeast or sprinkle in the easy blend yeast. 2 Add the warm water and the buttermilk or yoghurt. 3 Knead well by hand or with the dough blade in a processor to form a fairly firm dough which leaves the bowl dean. 4 Stand the bowl on top of a folded teatowel on the simmering plate lid cover the bowl with a teatowel and allow to rise until doubled in size about half an hour. 5 Knock back the dough and form it into a ball. 6 Drape the teatowel into a bowl or basket and flour it well. 7 Put in the dough and put to rise again until doubled in size about 30 minutes. 8 Invert the loaf carefully onto a greased and floured baking tray. 9 Make a lattice of cuts onto the loafs surface. 10 Slide the tray into the roasting ovenwith the ovenshelf on the third set of runners from the top. 11 Bake for 35 to 45 minutes until golden crusty and sounding hollow on the bottom when tapped. 12 Cool on a wire rack. 13 This recipe makes a moist chewy loaf rather different to traditional english bread. It is delicious with cheese and pickles or slices of ham. 14 Makes 1 large loaf.