Place all the ingredients into a large bowl and mix them together. Then turn out the mixture onto a clean work surface and knead by hand for 5 minutes or until the dough is smooth (this dough won’t be as elastic as a standard wheat dough). If you have a mixer with a dough hook, mix for 4 minutes on slow speed then 2 minutes on medium to fast speed (times may vary depending on type of mixer). Our flours have high quality proteins so it is better to knead for slightly longer than too little to make sure the dough is developed. This dough will be very sticky!
Place the dough in a large bowl and cover with Clingfilm or a damp tea towel and leave in a warm place to double in size. This can take up to 2 hours.
Tip the bowl out on to a clean work surface and gently knead for a few seconds to take the air out. Divide the dough into 2 equal pieces and mould them into a sausage shape and place them in 1lb tins.
Cover the dough in the tins with Clingfilm or a damp tea towel and leave to ferment in a warm place for about 30 minutes to 1 hour or until doubled in size. Pre-heat your oven to 230oC/Fan 210oC/ Gas mark 8.
Uncover the dough and give it your signature cut on top, EG a cut or two on the top of each dough piece. Spay each of the dough’s with water before placing them in the oven (this will give them a crusty bite) and bake them for 30 to 40 minutes or until golden brown. Once baked, take the loaves out of the tins and place them on top of a cold oven shelf and leave for 10 minutes (by taking them off the baking tray to cool stops them from getting soggy bottoms…).
Ingredients250g Nelstrop Traditional Strong White Flour
250g Nelstrop Rye Flour
10g Distilled Malt Vinegar