Cotswold Crunch

Introduction to Cotswold Crunch

Cotswold Crunch is a delightful bread that originates from the picturesque Cotswolds region in England. Known for its unique nutty flavor and a distinctive blend of textures, this bread is crafted using a special flour mix that includes malted wheat flakes and other grains, producing a rich and hearty loaf. It has been a staple in British households, making appearances in both casual and festive meals.

Ingredients

• Cotswold Crunch Flour - 500g
• Water - 300ml
• Salt - 10g
• Yeast (instant) - 7g
• Olive Oil - 2 tbsp
• Honey - 1 tbsp

Preparation

To start, gather all your ingredients at a comfortable work station. The key to a perfect Cotswold Crunch lies in precise measurements and fresh ingredients. Begin by weighing and sifting the Cotswold Crunch Flour into a large mixing bowl. This flour is unique due to its mixture of stoneground strong white flour, malted wheat flakes, and malt flour, giving it a unique aroma and taste.

Add the Yeast and Salt, placing them on opposite sides of the bowl to prevent the salt from inhibiting the yeast. Make a small well in the center of the flour mixture and pour in the lukewarm Water, followed by the Honey and Olive Oil.

The Kneading Process

Mix the ingredients together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and begin the kneading process. Kneading is crucial as it develops the gluten structure in the flour, which ultimately influences the texture of the bread. Continue to knead the dough for about 10 minutes, or until it becomes smooth and elastic.

Resting and First Rise

Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Shaping the Dough

Once the dough has risen, gently deflate it by pressing down with your fists. Turn it out onto a clean surface and shape it into a loaf. You can use a loaf tin for a more structured form or shape it freehand for a rustic feel. Cover the shaped loaf and let it rise again for another 45 minutes.

Baking the Bread

Preheat your oven to 220°C (200°C fan). Once the second rise is complete, score the top of the loaf with a sharp knife to allow for expansion during baking. Place the loaf into the oven and bake for 25-30 minutes or until the bread sounds hollow when tapped underneath.

Cooling Down

Remove the loaf from the oven and let it cool on a wire rack. Cooling is crucial as it allows the crumb structure to set firmly.

Serving Suggestions

Cotswold Crunch bread is perfect for sandwiches and pairs well with a nice cheese platter. Its crusty exterior and soft interior make it ideal for toasting and topping with butter or jam. Try serving it with a hearty soup or stew for a comforting meal.

Enjoy your homemade Cotswold Crunch, as this bread indeed embodies the quintessential British baking tradition.