I have been using them both in little bit for a while and this was the perfect opportunity to make a loaf where all the flour was small production artisan flour.
I used an adapted version of a recipe I have used many times before combing Rye flour, White Flour, Cornmeal and (in this case) sunflower seeds for a really tasty loaf.
Recipe
300ml water
50g Rye flour
450g White bread flour
25g Cornmeal
1tbsp light muscovado sugar
1 tsp salt
25g butter
1 tsp dried yeast
50g Sunflower seeds
Cornmeal for dusting
I put everything (in the correct order for your bread machine) into the bread machine on the dough cycle and let it do its thing.
Once it is done and punched down I shaped it into a oval loaf and put it on a baking tray which I had first dusted thickly with cornmeal (this stops the loaf from sticking gives it a crunchy bottom. I left cover it with oiled cling film and leave it on top of a radiator to rise until it has doubled (about 40 mins).
About now I preheat the oven to 220 degrees C, Gas Mark 7 and put a roasting tray full of hot water on the bottom shelf of the oven.
Then I dust the top of the loaf with cornmeal and put three slashes in the top with a knit to encourage it to rise even more. I leave it uncovered in a warm place for 10 more mins (or roughly until the oven has reheated.
Then place in the over and bake for 25-30 mins or until the loaf sounds hollow when tapped on the based.
The resulting loaf is perfect for toasting and yummy although it will be denser than a pure white loaf because of the other grains. It has a great savory flavour, and is great with marmite!
