8oz Flour (one mix each of strong white and spelt flours.
1 tsp dried yeast.
2 tsp sugar
2 1/2 tsp dried milk powder.
1 tsp salt.
6 fluid oz water.
1 well-beaten egg.
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Make two portions of dough, one of each with the two flours. Put all the ingredients together in a bowl, mix thoroughly until a dough forms and then knead each separately for about 10 minutes. Cover and set aside in a warm place until the dough has expanded to twice the size.
When they have expanded knock them back and then divide each into two equal portions. Roll them by hand into four long 'sausage' shapes. Pinch the four 'sausages' together at one end and splay the other ends out.
An even number plait is a little more complicated than an odd number. I have shown the strands labelled. Each length takes the letter of its position.
Lay A over B and C. Move B and C to the left to become the new A and B.
Lay D over B and C.
Alternately repeat steps 4 and 5 until the end of the loaf is reach. Pinch the ends together and tuck under. Cover and allow a second rise for about an hour.
Brush with beaten egg and bake for 20-25 minutes at 160C or until the base sounds hollow when tapped.
Instead of two colours of dough you could also do different flavours such as tomato, olive or pesto.