20 g fresh yeast
350 ml warm fresh milk
500 g malted brown flour, strong wholemeal flour or strong white flour
5 ml salt
1 beaten egg, to glaze
In a jug pour the warm milk and add the yeast.
Into a mixing bowl add the flour and salt.
Making a well in the middle, pour in the milk.
Mix well until the dough leaves the sides.
On a floured surface knead the dough for 8-10 minutes.
Place in a clean bowl and cover with clothe for an hour.
Once again on a floured surface knead lightly.
Cut 1/3 of the dough off and make into a round shape.
With the 2/3 dough make into a larger round.
Water a little on top off the larger round and place the smaller on top.
Using the handle of a wooden spoon, push a hole into the centre, slash the dough with a sharp knife every couple of inches, to make a nice pattern.
Place on a greased baking tray and leave for 30 minutes.
Pre heat oven Bake at 230°C (450°F) mark 8
Brush dough with the beaten egg and cook for 10 minutes.
Lower the oven to 200°C (400°F) mark 6 and continue to cook for a further 25 minutes.