- Baker: Elaine "Foodbod" Boddy
- Makes: 1 Loaf
- Prep time: 30 mins
- Bake time: 50-60 mins
- Total Time : 80-90 mins
- Flours used: Eight Grain, Seven Seed flour, Churchills Strong White
Making Some Tweaks
Just as with Elaine's Guide to Using Cotswold Crunch, Elaine recommends making some tweaks when you’re going to use our Eight Grain or Seven Seed Flours in her Sourdough Master Recipe.
Elaine's first recommendation is to use these specialist flours as smaller portions of your standard dough. Elaine suggests starting with 100g to 200g of Eight Grain Flour mixed with Strong White Bread Flour to give you a fabulous loaf.
When using Eight Grain on it's own with Elaine's Master Recipe, Elaine has noted the proportions she uses to get the best results in the Ingredients list on this page for your reference.
Pro Perspective
Below you'll find some additional insights on these two great flours from our in-house pro baker, Sophie Carey:
Eight Grain
"The Eight Grain blends strong breadmaking flour with seeds and grains to give the best of both worlds. You get a multigrain flour, which is packed full of flavour, and fibre from the grains and seeds. But it still has the workability of a white flour - meaning you can still use it for freehand loaves, which are baked without a tin, without risk of it collapsing."
Seven Seed
"The Seven Seed blend flour contains extra malt flour, which works to provide extra flavour (nutty, sweet, rich notes) but also helps the bake to retain moisture. This is perfect for any flour that uses seeds. Over the shelf life of a loaf of bread seeds can draw moisture from the loaf, making it drier - but the addition of the malt flour means this doesn't affect how soft your loaf feels with Seven Seed!"
