My loaf uses Red Lammas flour. You can swap this for Emmer or Einkorn if you cannot find a single wheat variety but I would avoid using rye for this recipe This recipe has 50% heritage flour, 50% white bread flour if you prefer, use 75% white flour, 25% heritage flour. This recipe uses yeast and some sourdough starter if you have some. The starter is used for flavour in this case. Omit if you do not have any. Soaking (autolysing) the flour will make it easier to knead. A final tip, I find this loaf needs baking longer than usual. Placing two balls of dough in the tin enables and even bake. Do test that the internal temperature has reached 95°C
Measure out the water. You will need this to measure 22°C or 73°F
Place the flours into the bowl and mix in the yeast. Add the starter if using Add the water and roughly mix. You do not add the salt at this stage
Leave for 15 minutes to half an hour. This is called autolysing. It will make the dough easier to knead.
Add the salt and mix in. You can knead either by machine or by hand.
Approximate timings are 5 minutes at low speed in the machine and 5 minutes at medium speed. The dough is ready when it has reached 24 to 26C (73F). It should come away from the sides of the bowl and feel elastic when stretched. You may need to mix a further 1 or 2 minutes
Or knead by hand until the dough has reached 24 to 26C (73F). It should feel elastic and not tear too easily
Cover and either leave for 30 minutes before putting the fridge. Or leave for 1.5 hours. If you put it in the fridge you can leave it overnight before the next step.
Fold the dough twice. Imagine the dough in quarters. Pull up a quarter and fold towards you. Do this 3 more times. This is one fold.
Pre heat your oven at least 30 minutes before you intend to bake.
Take the dough out of the bowl and divide into two. Shape into a round by pulling a quarter of the dough toward you and over the top of the dough, then the next quarter and so on. Allow to rest for 10 minutes
Grease your baking tins
Shape your bread for the tins. Cut each ball of dough into two. Take your rounded dough. Pull the dough up and over on four sides to shape into a ball. Place two balls into each tin. You may find you need to squash them up a little
Prove for one hour
Score the top of the dough with a sharp knife - one straight line from the top to the bottom on the shorter side. Or snip with scissors 3 times.
Spray your oven with water and add your tins. Bake for 40 minutes. Test with the digital thermometer that the centre has reached 95°C or 200°F
Allow to cool a little before taking out of the tin.