Monday, December 8, 2008

Mixed Grain Bread

Kinda into bread baking these days, here is one that I've done twice, and everybody's loving it. Healthy healthy!

Mixed Grain Bread from the book The Baking Cookbook

Makes 1 HUGE loaf (best to divide dough into 2 loaves)

350g/12 oz strong white flour
2 tsp salt (i use 1 tsp rock salt)
225g/8 oz strong granary flour
125g/4 oz rye flour (I just use 350g wholemeal to replace the granary and rye)
25g/1 oz butter, diced
2 tsp easy blend dried yeast
25g/1 oz rolled oats
2 tbsp sunflower seeds (can add additional nuts/fruits if u want)
1 tbsp malt extract (i just use sugar)
450ml/3/4 pint warm water (add just enough to make a soft elastic dough, might need slightly more than that depending on the type and brand of flour used)
1 medium egg, beaten (i just use milk)

1. Preheat oven to 220'C/425'F/Gas 7, 15 mins before baking. Sift the white flour and salt into a large bowl. Stir in the granary and rye flours, then rub in the butter until the mixture resembles breadcrumbs. Stir in the yeat, oats, and seeds and make a well in the center.

2. Stir the malt extract into the warm water until dissolved. Add the malt water to the dry ingredients. Mix to a soft dough.

3. Turn the dough out on a lightly floured surface and knead for 10 mins, until smooth and elastic.

4. Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until doubled in size.

5. Turn out and knead again for a min or two to knock out the air.

6. Shape into an oval loaf about 30.5cm/12 inches long and place on a well oiled baking sheet. (I make into 2 loaves)

7. Cover with oiled clingfilm and leave to rise for 40 mins, or until doubled in size.

8. Brush the loaf with beaten egg and bake in the preheated oven for 35-45 mins, or until the bread is well risen, browned and sounds hollow when the base is tapped. Leave to cool on a wire rack, then serve.

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