Oh, so simple, seed and soya bread
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
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.
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?
3 comments:
Glad to see another bread baker here. I have sour dough starter in the fridge I need to feed.
Sourdoughs were taken across with the Pilgrim Fathers. They aren't a traditional way of raising dough in England and any advice you can give me in getting started would be appreciated.
Is there anything more satisfying to create in the kitchen than bread? Our breadmaker went kapooot about a year ago, instead of replacing it I took it as an opportunity to start making scratch breads and buns again. It's been great (good upper arm workout too, the kneading that is LOL) and that's a good thing, considering how delish and tempting fresh baking can be.
Your buns look yummy btw.
Post a Comment