I am not actually going to post a recipe here because my loaf is based on the recipe of someone else. There is only one modification and some specifics I follow around this recipe, however I certainly cannot call it my own. I have struggled to come up with a good loaf for years and so I hand over kudos to Elly’s Everyday from Brisbane. See her recipe here.
Here are some specific rules I follow when using this recipe.
- Elly suggests milling the grains fresh before using them. I agree. I just get a better result doing this. Not that the bread won’t work if you don’t but I think the starter just enjoys fresh food. (Just like me :-).
- The amount of starter is 150g-200g. I found when I used 200g it was a bit wetter and so I stick to 150g.
- Add an extra 5g ground linseed. When I didn’t do this, it was harder to handle the dough in order to shape it at the end. I also get a nicer texture with this.
- After taking it out of the tin, wrap it in a towel. The crust is perfect when that moisture is locked in during the cooling period.
- Make sure you follow Elly’s directions exactly. Weigh the ingredients, put it into a container to prove and cover in the oven to stop it burning.
- My loaf seems to take a bit longer to cook. Around 1hr 20 mins.
