Simple Milk Loaf

Recipe adapted from Dan Lepard The Handmade Loaf , which I have and strongly recommend !

120 g Plain whole milk yogurt angiesrecipes 245 g Whole milk at 20C/68F 10 g Fresh yeast, crumbled 30 g Inverted sugar syrupangiesrecipes 430 g German #550 flour

50 g Buckwheat flour 7 g Salt 25 g Warm melted unsalted butter 2 tsp Olive oil

1. In a large bowl, whisk together the yeast with yogurt, milk and inverted syrup. Add the flours and the salt, and squeeze the lot together with your hands until you have a soft, sticky dough and the flour and liquid have evenly combined. Pour over the warm melted butter and then squeeze this into the dough. Scrape any remaining dough from the hands. Cover the bowl and leave for 10 minutes.
   
   
   
   
2. Rub 1 tsp of olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth round ball. wipe the bowl clean and rub with 1 tsp olive oil, return the dough to it, cover and leave for a further 10 minutes. Repeat this light kneading twice more, at 10 minute intervals, then leave the dough for 30 minutes.
   
   
   
   
3. Line a deep 12x20cm loaf tin with baking paper. Divide the dough into two equal pieces and shape each into a ball. Drop them into the prepared tin and cover with a cloth. Leave to rise until almost doubled, about one and a half hours.
   
   
4. Preheat the oven to 210C/410F. Brush the top of the loaf with a little cream and bake for 15 minutes, then lower the heat to 180C350F and bake for a further 30 minutes until the top of the loaf is golden brown. Remove from the tin, and leave to cool on a wire rack.