Clyston Mill bread recipe
Diana makes bread for sandwiches and to accompany soup for the Killerton Kitchen restaurant and cafes on the estate. Here she shares her (not so secret) recipe to get the perfect loaf using Clyston Mill flour.
Cakes and bakes
- 0.5kg Clyston Mill flour
- 0.5kg of strong white flour
- 10g salt
- 10g caster sugar
- 10g yeast
- Dash of oil
- Half a litre of warm water
- Mix all your ingredients together in a bowl.
- Tip the mixture on a well floured surface and knead until the dough becomes smooth.
- Pop your rounded dough back into the bowl to prove for around 30-45 minutes (until the mixture has doubled in size).
- Knock back your dough on a floured surface, shape and leave to prove for a further 30-45 minutes. While you leave your mixture to prove, preheat your oven to 180 degrees.
- Pop your dough in the hot oven to cook for 25 minutes.
- Your bread should sound hollow when you tap the bottom. Now tuck in!