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.
knock up some dough
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
splash of cooking oil
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.
Then use scissors to make 3 or 4 small cuts on one side.
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.