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Me & my brother making a really yummy & healthy bread.
You can change the amounts by using the percentage.
Wholemeal/Strong White Flour 250g/250g 100%
Lukewarm water 325g (Weight is always best) 65%
Salt 7.5g 1.5%
Yeast 5g 1%
Sunflower/Sesame/Pumpkin Seeds 2tbsp each
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| Weigh all the ingredients into a large bowl. |
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| Give it a good mix... |
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| & get really sticky hands. |
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| Turn the mix out onto a smooth clean surface. |
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| Stretch |
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| Roll |
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| Knead |
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| until smooth. Roll into a ball and twist and pull to seal bottom. |
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| Put in an oiled bowl with plenty of room to expand. Cover with a teatowel and leave in warm/not cold place to ferment for a minimum of 2 hours. |
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| Until it has doubled in size. |
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| Gently stretch into a big rectangle and fold one end into the centre |
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| and the other over |
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| Put in an oiled loaf tin and leave to prove for an hour in a warm/not cold place covered with oiled cling film/cloth. |
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| Until it is loaf shaped. Give the loaf a cut from one end to the other down the centre with a serrated knife. Sprinkle over some flour for a rustic look. Get your oven pre-heated to its highest temp. |
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| If you want to put seeds on top do this before the flour or they will fall off. Turn the oven down to Gas 7 (200 degrees) |
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| Bake for approx 25 mins. Gets Dads & Mums to check if its Golden & Crusty. Gently ease the bread from the tin. The bread may seem damp looking on the bottom, if so place in the oven upside down for a further 5 minutes. Let cool on a rack. Once cool just wrap in a tea-towel & put in the bread bin to keep crusty. |
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| For toast, for soups, for sandwiches ♥ Beautiful ♥ |
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