BREAD (revised 12/8/2017)
Apparatus (in addition to usual)
3 cooking tins, Measuring jug, grinder (e.g. mortar
and pestal)
Ingredients
50 gm yeast
250 gm strong
white bread flour
1 kg strong
wholemeal bread flour
Sesame,
sunflower and linseeds to taste.
A little sugar
ad lib.
Up to 720ml
warm water as required
1.3 tsp salt
About 2 serving spoons of
vegetable oil for kneading.
Method
If using gas, heat up in good time.
Oil 3 bread
pans with butter (or do this while waiting for first rise) .
Cream yeast with
a little sugar, add 150 ml warm water, cover with
some of
the white flour and leave to rise.
Put remaining
white flour in one heap in mixing bowl and wholemeal
flour in another heap.
Roast sesame
seeds, grind with some of the wholemeal flour and
return to
its heap.
Roast sunflower
seeds and add to wholemeal heap.
Put linseed to
soak with water in a cup .
Mix everything,
except linseed, with salt, oil and 500-550ml warm
water as required
and knead.
Kneed and leave
in warm place to “prove”.
Divide into 3 parts
for bread pans and put to rise. (if pans are same
shapes it’s quickest to weigh
the parts)
(If not done
already, oil 3 bread pans with butter.
Spread linseed
over them
Cook for about
25 min.
(Gas: 8 reducing to 6. three in parallel
AGA: start with sideways pan at
back. Later reverse and
put in deflector)
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