Sunday, 9 March 2008

Oh, so simple, seed and soya bread


Before you get started, remember Robs top six tips!

Now, onto the baking.

600g Doves Farm Organic Wholemeal breadmaking flour

150g Doves Farm Organic strong plain breadmaking flour

250ml warm water

250ml skimmed milk

1 sachet of instant yeast

2 teaspoons of salt

A dash of oil

2 heaped tablespoons soya flour

2 heaped tablespoons sunflower seeds

1 heaped tablespoon of poppy seeds

Breadmaking machines

Bang the lot into a breadmaker and put onto the ‘knead’ program.

Check as the program proceeds and be prepared to add extra warm water if the dough looks hard. This is a judgment call – but if you add too much water and it becomes a glue mix, simple add more flour a little at a time till it makes a nice, non-sticky ball.

Traditionalists

If you like to mix and knead traditionally, mix the lot together until all combined.

Then knead on a floured surface until the dough is soft and pliable.

Place into greased bread tins and allow to stand somewhere warm for thirty minutes. Remember to keep covered with a damp t-towel!

Put the oven on to 160 degrees C and allow to reach temperature.

After thirty minutes the dough should now have risen and be ready for the oven.

Place into the oven in the tins and leave to cook for around thirty minutes.

Check that the bread is cooked by knocking the loaves out of their tins and tapping them underneath. When they sound hollow they’re cooked.

Leave to stand on a cooling rack.

Then attempt to resist!


Okay, okay I said use breadmaking tins. I usually do. But then I thought I'd make rolls instead and when I ran out of trays made the rest into the loaf as shown. No one died did they?

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