Milling your own flour is like grinding your own coffee. It takes a little longer, but it's totally worth the effort. You get a nuttier flavour and a much more nutritious bread. The wheat germ is the most nutritious part of the wheat but it's often taken out of flour to improve the shelf life. Wheat germ can go rancid quite quickly when exposed to oxygen, so if you're milling your own, just do enough to use straight away.
This cheesy wholemeal bread is made with freshly milled organic spelt flour and crammed full of melted chunks of Quicke's Vintage Clothbound Cheddar. If you don't have access to your own mill, choose a good wholemeal or spelt flour for this recipe.
- 650g freshly milled spelt flour
- 10g sea salt
- 7g dried yeast
- 400ml warm water
- 20ml rapeseed oil
- 10g diced Quicke's Vintage Clothbound Cheddar
- Weigh the flour and salt together, then in a jug, stir the yeast in water until it has dissolved. Pour this into the bowl of flour and alt and knead for 10 minutes until the dough is smooth and stretchy.
- Once the dough is the right consistency, knead in the cheese. Once it is well distributed, place it in a bowl and cover, leaving it to rise in a warm place for an hour or so.
- Tip the dough out of the bowl and shape it to fit a well-oiled large loaf tin. Cover and leave to rise again for another hour.
- Top the loaf with grated cheddar and bake at 230ºC in a steamed oven for 30 minutes, or until golden and fully baked.
- Allow to cool for a bit before making the ultimate crisp sandwich.
Recipe by Tom Herbert
Watch Tom make the Ultimate Crisp Sandwich and find the individual recipes below.