Wholegrain Bread
Source of Recipe
probably goodies and grains
List of Ingredients
- 400g multigrain/country or malt and barley flour
- 300ml skimmed milk
- 300ml warm water
- 7g dried yeast (fermipan)
- 2 tsp castor sugar
- 1/2 tsp salt (optional)
Instructions
- Measure flour into large mixing bowl. Sprinkle over salt.
- Mix yeast with 1 tsp warm water into a stiff lump. Blend in castor sugar. Warm milk and water to "blood temperature"
- Stir yeast thoroughly through warm liquid. Allow to stand for 10 minutes.
- Make a well in the centre of flour. Add in liquid. Fold only sufficient flour from edges to make a creamy paste, not dough (yet). Cover and leave for 15 minutes.
- Turn rest of flour into mizture. Turn onto floured kneading board and knead for 10 minutes, dusting with plain flour when sticky. The dough wil become elastic when kneaded.
- Place dough in lightly greased warm bowl. Coverwith warm damp teatowel. (clean one of course) Leave until doubled 30-45 minutes. Remove top rack from oven and preheat oven to 200C
- When dough ha doubled, place on a lightly floured board and shape to fit tin. Dough will fall when shaping. Do not knead.
- Put into lightl greased bread tin or on lightly greased tray.
- For a soft top, lighly oil qith margarine or butter. Leave uncoated if you prefer a crisp top. Cover with warm moist (CLEAN) clth in a warm place until risen by about 3/4 (prob the same cloth as before)
- Bake on the middle rack of a preheated oven (200C) for 20 minutes for a soft loaf, 25 minutes for medium texture or 30 minutes for a crusty loaf. Extra crusty happens if you spray with water halfway through cooking.
- Turn onto wire rack to cool
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