Cotswold Crunch and Eight Grain loaf
Ingredients
- Cotswold Crunch or Eight Grain Flour 475g
- Milk, Butter or Oil 25g
- Salt 1 tspn
- Sugar 1 tspn
- Yeast 1 1/2 tspn
- Water 340ml
Method
- 1. Measure dry ingredients and add to tin
- 2. Place fat and water in tin
- 3. Close lid and select wholemeal settings (5 hrs)
- 4. Select large loaf
- 5. Once baked take out and leave to cool
We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!