Making a bread wheatsheaf

Well it’s that time of year again, as the harvest draws to a close.

There’s a lot of pleasure to be had from spending some time crafting a wheatsheaf.

So here’s how to do it.

knock up some dough

fairly stiff dough for this.

Use less yeast than you normally would, you don’t want it to rise too much.

2lb strong flour

1 pint water

1/2 oz yeast

1oz salt

splash of cooking oil

Make the mushroom as big as you can fit in your oven

Knock up a fairly stiff dough, then take about 1/4 and roll out onto a baking sheet, cut a let it relax then cut into a rough mushroom shape

Roll out some sausage shapes to form the stems of the wheat and lay onto the ‘mushroom stalk’. next make a lot of small ears of wheat. If you take a small piece of dough and roll it in your palms you’ll find it forms a perfect shape.

takes a bit of practise, but don't worry you're going to get loads of practise!

Then use scissors to make 3 or 4 small cuts on one side.

don't worry about changes in size or shape

Lay the ears of wheat around the mushroom, starting at the outside and working round in cirlcles. you’ll find a gap where the stalks meet the top but don’t worry we’re going to cover that with a simple plait. (see the finished version above)

Last thing to add is a harvest mouse.

brush with beaten egg and then bake for 20-30 mins until golden brown. Note: stick it straight in the oven, don’t leave this bread to rise as it will lose it’s shape. You should find that it will rise a little in the oven, enough to hide your little mistakes and to fill any little gaps.

If the instructions don’t make much sense maybe this will help.

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One Response to Making a bread wheatsheaf

  1. Gemma says:

    Fantastic, glad to see you are still baking. Jack of all trades. :-)

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