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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
e:
info @ crubenbeghouse.com

Rooms  Tariff  Availability

Oven 200C (adjust for fan oven) Gas 6

Makes 1 small Loaf

¾ tsp dried yeast
180ml warm water (30C)
4 ½ oz /140g maize flour (or polenta)
2 ½ oz /80g soya or gram flour
1 oz/30g tapioca or potato flour
1 tsp cider vinegar
1 tsp sea salt
1 tbsp sunflower/pumpkin seeds + 1 tbsp linseeds

Mix yeast with a little of the water (add a little honey or sugar if you wish) and set to froth. Grease and line bottom of small loaf tin (to ensure easy removal). Put flours in bowl with salt and seeds and mix well. When yeast mix ready add to flours with remaining water and mix with wooden spoon or fork (which I find best) to a very wet sloppy consistency, and pour/scrape with spatula into prepared tin. Brush top with olive oil or press sesame seeds on top to improve finish and put to rise in warm place till nearly to top of tin. Bake in preheated oven for approx. 30 minutes until sounds hollow when tapped on bottom.
Freezes well, and can be sliced before freezing for easy use.

Other successful additions to the mix are chopped olives, sun dried tomatoes and oregano etc.

Adapted by Elizabeth Coy from Andrew Whitley’s recipe in
‘Bread Matters’, his excellent tome on all aspects of artisan bread making. He set up the Village Bakery at Melmerby making organic bread in wood fired bread ovens.