This lovely loaf is made using our new Regenerative Eight Grain Flour, but will also work perfectly with our original Eight Grain too.
- Baker: Sophie Carey
- Makes: 1 Medium Loaf
- Prep time: 30 Minutes
- Bake time: 35-40 Minutes
- Flours used: Matthews Regenerative Eight Grain Flour
Eight Grain Country Loaf Method:
- Weigh all the ingredients into the bowl of stand mixer fitted with a dough hook and set to a slow speed for 3 minutes
- Once the ingredients are all incorporated turn up the speed to medium and let the mixer run for a further 7 minutes
- Cover the bowl and leave the dough to rise for 1 hour in a warm place
- Once the dough has at least doubled in size, tip it out onto a lightly floured counter top and gently flatten to knock the air out
- Flatten into a large rectangle, then fold in the outer edges until they almost meet in the middle of the rectangle
- Start rolling the dough from the top down, like you would roll a Swiss roll. Keep the roll tight and uniform
- Place into a loaf tin and leave again to rise for an hour or until doubled in size. Preheat the oven to 200 degrees Celsius
- Once the loaf has risen, dust the top liberally with more of the Matthews Eight Grain Flour and us a very sharp knife to score one long line down the centre of the loaf
- Pop the loaf into the oven and bake for 35-40 minutes or until golden brown and well risen. Leave to cool for at least an hour before cutting.
