Cotswold Cider Bread
A delicious bread made with wheat, oats and cider
Equipment
- Optional water sprayer, baking tile
Ingredients
- 500 gr strong white bread flour eg Shipton Mill, Wessex Mill
- 455 ml craft cider or beer plus a little extra
- 150 gr porridge oats I like to use Mornflakes
- 50 gr mixed seeds sunflower, pumpkin, linseed, chia
- 10 gr fresh yeast
- 10 gr salt
Instructions
- Place the oats and seeds in a bowl and add 350 ml of cider.
- Leave to soak for about 15 minutes
- Rub the fresh yeast into the flour to mix through. Add the salt.
- Add the oat and seed mixture to the flour, yeast and salt mixture. Mix.
- Add a further 105 ml of cider. Mix well. If there is any flour left after a good mix, add more cider.
- Knead for about 10 minutes until smooth and stretchy. Dough should be approximately 24C
- Place in a plastic box or bowl covered with cling film and leave one hour.
- Preheat your oven to 220C. If you have one, place a baking stone or granite tile into your oven.
- After an hour, form into a ball, turn over and pull the dough in to form a tight domed shape. Cut into two equal pieces.
- Roll each piece into a tight ball. Turn upside down and fold the bottom into the middle. Roll to make an oblong.
- Place on a baking sheet to prove ideally on a piece of silicon on a baking tray or alternatively in a banetton or tin.
- After 45 minutes to 1 hour 15 minutes, the dough will be ready to bake. It should feel slightly soft, with a bounce when you prod the dough.
- Place a tray of water the shelf above the shelf you bake on.
- Slash the top of each ball of dough with a serrated knife. One long cut will be ideal
- If you have a sprayer, spray the oven before you put the bread in
- Now the tricky bit. You want to place the dough and the silicon onto your baking stone or tray. Do this by tipping the silicon off your tray onto the tray in the oven.
- Bake for 35 minutes. Take out of the oven and cool on a cooling rack.
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