Cumbrian Whig Bread
This recipe is a Cumbrian classic. A lovely soft white loaf spiced with carraway seed. It is said that this loaf comes from the German miners that came over to work the mines.
400g strong white flour
1 tsp salt
1 tsp sugar
1 tbsp caraway seeds
Place both the flours, caraway seeds and sugar into a large bow and blend together with your hands.
Add in the dried yeast to one side of the bowl and the salt to the other.
Make a well in the middle of the flour and pour in half the milk.