This is our signature daily bread that we serve with whipped Scottish organic butter.
It is moist, flavourful and goes with everything. Malthouse bread flour is made from wheat and rye flours combined with flaked malted grains for a wholesome crunchy texture.
Jonny gets the bread in his sandwiches every day and never complains.
For more information visit www.ninthwaverestaurant.co.uk
Makes 1 loaf
Ingredients
150g organic malthouse flour
350g organic strong white flour
1 tsp quick yeast
1 tsp sugar
1⁄2 tsp sea salt
2 tbsp dried dulse seaweed flakes
40ml olive oil
333ml warm water
A spray bottle of water
Method
1 Mix together the flours, salt, half the seaweed flakes and yeast in a large bowl. Make a well in the centre and pour in the warm water and oil. Stir to form a soft dough. Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. Put in a large greased bowl and cover with plastic wrap. Keep in a warm place until doubled in size (about an hour).
2 Punch the dough down and shape into an oblong. Place on a greased baking tray and spray the loaf and tray with water. Sprinkle the remaining seaweed flakes over the top. Cover with a large piece of foil, leaving enough air space for the bread to expand and not touch the foil. Put it in a warm place and allow the dough to rise until doubled in size which will take about 50 minutes.
3 Preheat the oven to 180°C.
4 Bake for 45 to 55 minutes until the bread is golden brown. It should make a hollow sound when tapped underneath. Remove from the tray and place on a cooling rack.
5 This bread can be frozen as soon as it is cooled, but is best eaten fresh as it has no preservatives in it.
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