My name is Helen, and I am a flourholic. There! I have said it and I feel better for admitting my addiction.
I really do collect different flours in the way that some might buy fridge magnets, or postcards. I buy flour on my travels. Different grains, grinds and mills. Certainly more delicious than a fridge magnet, but considerably bulkier, and by its very nature it is a constantly evolving and renewing collection.
Last time I turned out the hall cupboards I lined some of them up…
Note I said some! My habit also costs me a fortune in Lock & Lock containers, the unwelcome murine guests (impossible to avoid in a Victorian conversion in central London)that visit from time to time are rather partial to my flour, and are experts at evading capture.
I am delighted that this month’s Fresh From the Oven challenge is for a leftovers loaf, using some of those lovingly collected, nearly finished bags of flour up, which presumably will leave space to buy yet more flour?
Use whichever flour you have, you want about half to be white and half to be strong unless you want a very hearty and heavy loaf. Adding in a powdered vitamin C tablet will make the loaf lighter.
Recipe: Waste nor Want 5 Flour Loaf
Makes 1 medium loaf (lasts the 2 of us 2 days)
300ml warm water
1 heaped tsp yeast (dried active – I used the one for hand baking)
100g Dove’s Farm Einkorn flour
75g rye flour
75g white spelt flour
75g strong wholemeal bread flour
125g strong white bread flour
1 tsp salt
1 tbs oil – olive / rapeseed / hemp etc
2 tbs mixed seeds – I used sunflower, pumpkin and linseed
Pour the water into bowl, add the yeast and swirl until it is dissolved. Add the other ingredients.
Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
Cover with cling film and leave in a warm place for a few hours or in the fridge overnight. It should more than double in size.
In the morning turn out onto a floured board and gently knock the dough back. Shape the loaf, slash with a knife, and place on a sheet of parchment paper on a pizza stone. Cover and leave somewhere warm until doubled in size again.
Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
When it is done it should sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
And Bake Your Own Bread.