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Large Tin (Pan) LoafEasy
1 hr 15
By Ruth Clemens
Published 2013
A dark, mixed-grain loaf using a combination of white, wholemeal (whole wheat) and rye flours. If you like your bread flavoursome and packed with crunchy seeds then this is the loaf for you.
Start off by making the pre-ferment. Mix together the flours, yeast, treacle (molasses) and milk in a bowl. Work the mixture together with a fork until there are no large pockets of flour. It will be a little lumpy at this stage. Cover with cling film (plastic wrap) and allow to develop either in a cool kitchen or in the fridge for a minimum of 4 hours; ideally overni