Killerton country kitchen loaf
Puddings and cakes
- Serves: 1
- Preparation time: 20 minutes
- Cooking time: 4 hours
- 425g (15oz) Strong white flour
- 75g (2 1/2oz) Clyston Mill Stoneground wholemeal flour
- 1 tsp dried easy-bake yeast
- 1 1/2 tsp granulated sugar
- 1 1/2 tsp salt
- 3/4 tsp dried milk
- 2 tbsp light oil (sunflower) or 25g (1oz) butter
- 120ml (4 fl oz) milk
- 200ml (7 fl oz) water
When weighing your Stoneground flour, sieve approximately two tbsp and keep back the coarse husk grains to sprinkle on the top of the loaf just before baking.
Depending on the instructions for your Bread Maker, either put the dried yeast in the bottom of the bread pan first or pour the liquids in first.
Add flours and then the salt, sugar and dried milk in different corners of the pan.
Finally, add the yeast or liquids.
Set the machine to 'medium' white basic loaf setting, light crust (or darker if you prefer). Press start.
Approximately five minutes before the bake cycle starts (about 3 hours into the 4 hour cycle for Panasonic SD 255), brush the top of the loaf with water and sprinkle on the sieved husks. Cut along the top of the loaf with a very sharp blade.
When baked, turn out onto a cooling rack.