Rye Dough with dates and walnuts

June 01, 2017

Rye Dough with dates and walnuts

Written by Andrew Hunt

Ingredients

400g light rye leaven

400g light rye flour

250g water (from the tap stood overnight)

10g salt

100g dates, whole, stone removed.

75g walnuts.

Method

Mix all ingredients in a large bowl. The mix will be wet. Cover and leave for two hours. Shape and place in a well floured banneton leave for 45 mins.

Bake at 220'C for 35 mins. If you have an oven thermometer around 98'C internal temp.

The leaven is 200g light rye starter plus 120g rye flour plus 120g water mixed 12 hours in advance.

Centuries of milling

A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

Traditional Grains

We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.

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Shipton Mill has been guided from day one by the mission to leave the earth in a better place than we inherit it. Being a champion for regenerative organic agriculture is one strand of this.

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