Miso-seaweed bread

Quantities and general technique

Ingredients Proportion Ingredient grammes 100% Shipton Mill white organic bread flour 500 65% Evian mineral water 325 10% Sanchi Hatcho Miso 50 5% Fresh yeast 25 2% Billington’s Organic Golden Granulated 10 2% Poppy seeds 10 2% Sussex Gold extra virgin rapeseed oil 10 0.5% Dried seaweed 2.5 You can replace the miso with 2% Pro Fusion Himalayan Rose Pink salt. [Read More]