Preparation time: 50 min
Makes 2 small loaves
Ingredients
380g multiseed flour, plus extra for sprinkling
120g plain flour
1 tsp fine sea salt
1 rounded tsp bicarbonate of soda
60g golden caster sugar
60g unsalted butter, cut into small pieces
300ml of plain full-fat yoghurt
150ml of full-fat milk
Oil for greasing
Method
1. Place the multiseed flour in a mixing bowl. Sift in the plain flour, salt and bicarbonate of soda, then stir in sugar. Rub in the butter until the mixture resembles breadcrumbs. Mix the yoghurt and milk together, and then make a well in the centre and gradually add the mixture to form a loose dough, rather like thick porridge. The mixing needs to be done quickly but gently.
2. Cut the dough in half and place in 2 lightly greased 500g loaf tins, leaving the surface rough. Sprinkle with wholemeal flour or bran to give a malty surface.
3. Bake in an oven preheated to 220C/gas 7 for about 10 min, then lower the heat to 200C/gas 6 and bake for a further 30-35 min. The bread should be firm to the touch, brown and well risen. If a skewer inserted into the centre comes out clean, it is ready.
Rosemary Shrager Cookery School, The Corn Exchange, The Pantiles, Royal Tunbridge Wells, Kent (01892 528700; rosemaryshrager.com). The next bread masterclass is on May 10, £215.
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