So way before I got the need to bake bread, I had visited a butchers that sold a range of flour that came from local farms. I found myself driving past the butchers last week and suddenly remembered this flour they sold, and made an immediate diversion. They had a selection of different varieties, and I thought I would try something different........Honey and Seed Bread Flour.I'm going to tell you a bit about where this flour comes from. It comes from Wessex Flour Mill in Wantage, Oxfordshire. The flour is milled using wheat that is locally grown around the mill. In fact, on the back of the bag of flour, they list the farms that provided the wheat for the bag. There were four farms that provided the wheat that was milled for the bag I had. They were:
- Woodway Farm, Watlington, Oxon
- Sleight Farm, Pottern, Wilts
- Zouch Farm, Abingdon, Oxon
- Swannybrook Farm, Abingdon, Oxon
It is used by over 150 craft bakers, and sold to the public though over 500 farm shops, specialist shops and independent food shops. You can check your nearest stockist by clicking here, or go here to order direct.
I like my bread to be nice and crusty, so that when you cut through it you hear that crispy crust. The taste always seems to be better as well I think. This bread was good for a cheese and pickle sandwich for lunch, and was wonderful toasted with a spreading of butter for breakfast the following morning. It wasn't a sweet bread as I was expecting with the honey, but it had a lovely background smoothness of honey. The bread inside was soft, with little seeds of taste dotted around.
Honey & Seed Bread
Makes 2 loaves
710g Wessex Mill Honey & Seed Flour
2 tsp Salt
1 tsp Golden Granulated Sugar
1 7g sachet of Fast Action Yeast
16g soft Butter
400ml warm water
1. Preheat your oven to Gas Mark 6/230C.
2. Put the flour and salt into a bowl . Rub the butter into the flour.
3. Mix the sugar and yeast with the water, and leave for 2 minutes.
4. Make a well in the centre of the flour. Gradually pour in the water mix, while mixing with a fork, bring in flour from the outside. When it becomes stiff, add some more water. Continue until you have ball of dough formed.
5. Place onto a floured surface and knead for 10 minutes, until a soft dough has formed. Place back into the bowl, cover with a clean damp tea towel and put in a warm place until it has doubled in size.
6. Once doubled in size, knock back the dough. Do this by placing your fist into the centre of the dough, and fold into the edge. Put onto a floured work surface and knead for 2 minutes. Cut the dough in half, and shape each half into a circle loaf. Cut a cross in the top of each loaf, place on a warmed greased baking sheet and leave for 30 minutes in a warm place.
8. Sprinkle the tops with plain flour if you like, and place in the oven for 10 minutes. Then turn down the oven to Gas Mark 6/200C and leave for another 20 minutes. Check the bread is cooked by tapping the bottom. If you have a 'hollow' sound it is ready, if not leave for a few more minutes. Place a wired rack to cool.