We’re well into #eatsussex August, and as we’ve discovered, staples have been a little thin on the ground. Wholemeal flour and potatoes have become our number 1 (not that we’re really complaining, I mean, potatoes AND flour products? Delicious…) We’ve gotten a little creative, and made #eatsussex pizzas, gnocchi, cakes with local fruit and – of course! – lots of bread.
Where do we get out Sussex grown flour?
Our richly flavoured wholemeal Sussex flour is from Lurgashall Watermill near Chichester. This 17th century mill doesn’t just provide a wholesome #eatsussex staple, but is a joy to visit!
Want our recipe for an all Sussex staple of wholemeal bread? Here you go…
450g of strong wholemeal Sussex flour
1 dessert spoon of salt
2 teaspoons of yeast
350ml of hot water
Mix the flour, salt and yeast in a large mixing bowl. Make a well in the centre and gradually combine the water and flour to make a dough. Hand mix until the dough is smooth (adding more water if necessary).
On a floured surface, transfer the dough and stretch it oblong, folding one edge into the centre, and the other over that. Cover and let the dough rise in a warm place for about 2 hours.
When risen, bake at 200c for 40 minutes.
The dough is rising!
A handful of rosemary will transform the flavour for heavenly and aromatic bread to eat with Sussex soups and stews. A serving of hemp protein powder (grown in Arundel) will transform a conventional bread into a wholesome and sustaining super-food loaf, rich in plant protein and omega fatty acids…
Rosemary bread in the making.
Muir preparing for some baking…