An English Twisted Loaf
This easy wholemeal loaf is the best of everything English. English wholemeal flour with Cornish salt, baked in an English tin. Best eaten on St George’s day toasted and smothered in cold salted English butter. We’ve used fresh organic yeast, but you could use 7g of dried yeast instead. The roasted barely malt gives your loaf a deeper darker colour and adds a bit of sweetness.
Makes 2lb loaf
Prep 5 minutes
Prove 2 hours 10 minutes
Bake 45 minutes or so
- 280g Prior's white flour
- 300g Prior's wholemeal flour
- 12g Cornish seasalt
- 8g Roasted barley malt (RBM)
- 340g water at 28°C
- 14g fresh yeast
Mix dry ingredients together in a mixing bowl.
In a separate bowl whisk the fresh yeast and water together. Add this to the dry ingredients. Bring together using a dough whisk and then leave for 10 minutes to autolyse.
Knead your dough for 8 to 10 minutes by hand until dough is soft and elastic and the gluten has been activated. Alternatively, knead for 4 minutes in a stand mixer until as above consistency is reached.
Pop your dough into an oiled bowl, cover and prove for 1 hour, until doubled in size.
Remove the dough from the bowl mould into a fat sausage shape and roll into a long thick sausage about 18 to 20 inches in length. Bring the two end pieces together, twist round twice and drop into an English farmhouse loaf tin keeping the ends tucked underneath at the bottom of the tin. This will produce a twisted effect in your finished loaf.
Dust with flour. Heat oven to 200°c and put loaf in for 10 minutes then reduce the heat to 160°c for a further 35 minutes.
Remove from the oven once golden brown, Check it is cooked by inserting skewer. If it comes out clean it is cooked. If not return to the oven until baked. Leave to cook on a wire rack. Store wrapped in a tea towel. Will keep up to a week.