500gramsstrong white bread floureg Shipton Mill, Wessex Mill
455millilitrescraft cider or beerplus a little extra
150gramsporridge oatsI like to use Mornflakes
50gramsyour choice of mixed seedssunflower, pumpkin, linseed, chia
10gramsfresh yeastor 7 grams dried yeast
8gramssalt
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 or the dried 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 . Alternatively, knead in a stand mixer until it comes away from the sides and the temperature measures 24C
Place in a plastic box or bowl covered with cling film and leave one hour.
Preheat your oven to 220C (430F) . If you have one, place a baking stone or cast iron pan 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.
Prove in a well floured banetton or bowl lined with a well floured tea towel.
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.
Slash the top of each ball of dough with a serrated knife. One long cut will be ideal
Place a sheet of baking parchment, then a chopping board or similar on top and invert.
Place into your cast iron pan and replace the lid or on your baking tile.
Place a tray of water the shelf above the shelf you bake on. If you have a sprayer, spray the oven before you put the bread in
Bake for 35 minutes. (Take the lid off the cast iron pan after 25 minutes) Take out of the oven and cool on a cooling rack.