14 April 2009

white maize and wheat loaf

By Dan Lepard in the lovely Handmade Loaf book.

I am reluctant to make my blog a replica of his recipes where you cannot find them on the internet, so I shall ease up a little on posting too many recipes featured from his book, that aren't on line already

This one is truly delicious, & has enlightened me to using up that whey from my home-made yoghurt


230g refreshed leaven

325g whey (sub use yoghurt and room temperature water)
300g 'OO' flour
100g strong wholewheat flour
100g white maize flour - I used Turkish yellow cornmeal, fine ground
1 1/2 teasp fine sea salt

8:00 - 10:00

  • whisk the leaven and the water together
  • mix in the remaining ingredients and rest for 10 mins
  • knead 3 times rapidly for 10 seconds, resting in a clean bowl covered for 10 mins
  • knead a further time and rest for 30 mins
  • knead and shape into a ball, & rest for 1 hour

11:00 - 13:30

  • divide the dough into 2 even sizes, and rest them for 15 mins
  • rub 2 clean tea towels with flour, onto which you shape the 2 balls into long stick batons
  • cover and leave to double in size for 2 hours or so


  • roll your sticks carefully onto a baking sheet
  • slash your sticks down the length of your dough dust with flour
  • and bake at 220 for 50 mins, turning for evenness half way
  • cool on a rack

Great toasted!


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