Lady Hilaria’s Wholemeal Loaf
Cotehele Mill, which produces its own wholemeal flour, nestles on the edge of the Tamar, a mile away from the Cotehele estate, home to the Edgcumbe family for centuries. This is the recipe still used by Lady Hilaria, the daughter of the 6th Earl.
275g stoneground wholemeal flour
175g organic strong white flour
10mg fast-acting dried yeast
15ml oat bran
5ml dark brown sugar
5ml black treacle
345ml warm water
10mg sesame seeds
Mix all dry ingredients (except sugar and yeast) in a large mixing bowl. Rub in the butter and then mix in the dry yeast.
Stir the treacle and sugar into warm water Make a well in the middle of the bowl of ingredients and pour in the liquid. Knead for at least 10 minutes.
Place the elasticated, smooth dough on to a floured board. Pummel out the air, shape and divide. Place into greased loaf tin(s), cover and put in a warm place till double their size (about an hour). Ten minutes before the end of this process, sprinkle on the sesame seeds and brush with milk.
Cook in a preheated oven for approximately 35-40 minutes: the bottom of the leaf should sound hollow when tapped. Leave to cool on a wire rack.
Double up on the quantities to make 2 loaves & put one in the freezer for a few days if need be.
It does make a nice wholemeal loaf although I prefer the granary one I make with this Sainsburys taste the Difference Multi Grain flour. (instructions on the packet)