The Regen Crunch is now available at selected Sainsbury's stores across the UK, so you can make it part of your weekly shop or order it online at cotswoldflour.com. This recipe will also work just as well with our conventional and Organic Crunch flours, as well as with our Ancient Crunch too!
Sophie says: "This super simple malt-house loaf recipe makes brilliant malty bread, with that distinct nutty flavour you get with our Crunch flours, and now using regeneratively grown grain too!"
- Baker: Sophie Carey
- Makes: 1 large malted loaf
- Prep time: 25 minutes (plus 2 hours of proving time)
- Bake time: 35-45 minutes
- Flours used: Regeneratively Farmed Cotswold Crunch Flour
Country Cotswold Crunch Loaf Method:
- Add all your dry ingredients to the bowl of a stand mixer fitted with a dough hook attachment.
- Add the water and oil, then turn on your mixer to a slow speed and mix for 5 minutes, then turn up the speed to a medium setting and knead for 7 minutes.
- Put the dough into an oiled bowl and cover with cling film or a tea towel, leave in a warm place for 1 hour, or until it has at least doubled in size.
- Tip your risen dough out and shape into either a Swiss roll shape for a tin loaf, or into a round for a boule. Leave the loaf to prove in a warm place for a further 1 hour.
- Dust the top with additional flour and use a sharp blade to score the loaf down the centre, then bake in a preheated 200°c for 35-45 minutes. Allow to cool fully before slicing. Serve and enjoy!
