Ingredients
½ kg Aberfeldy Strong White Flour
500g tepid water
Pinch salt
80g Fresh yeast
2 generous tbls Scottish Heather Honey
Mix the yeast and honey with water until diluted.
Add salt to the flour and pour onto a cold surface.
Make a well in the centre of the flour and gradually pour the liquid into the flour to make a dough.
Kneed the dough until smooth.
Proof the dough by keeping it in a warm place until it doubles in size.
Kneed the dough again and form into shape of loaf.
Leave in a warm place until it doubles in size ( approximately 45 mins)
Place the loaf into a hot oven ( 200oC) with a tray of water in the bottom of the oven and bake for 45 minutes.
The loaf is cooked when you can hear a hollow sound when you tap it.
Leave the loaf on the cooking tray to cool.
Recipe courtesy of Ian Simpson, Chef Patron at Glenkindie Arms Hotel. www.theglenkindiearmshotel.com
