Thursday, July 29, 2010

Grainy Bread

 If you know (and like) the 'Vogel's' brand of bread, then you will love this recipe. This is a similarly moist and delicious bread and is great for toasting, it's also really hearty when eaten with soups. The recipe makes one decent-sized loaf but I like to make one small-medium loaf and place blobs of leftover dough on a tray to create a few bread rolls (to have with soups). Obviously the smaller bread and rolls will take less time to cook, but this is easy to judge by sight and a tap on the bottom (they should sound hollow when done).

What you need:
  • 200ml lukewarm water
  • 3 Tablespoons honey
  • 2 tsp active dry yeast
  • 500g wholemeal flour
  • 2 tsp salt
  • 65g of grains and/or seeds of your choice (I find the store "Binn Inn" has a cheap and good range of pre-made mixes, I like the one with linseed and flax seed)
  • 300ml lukewarm water.

How to do it:

If you want to make one loaf then the ideal size of tin is about 28x11cm. Grease it.

Combine the 200ml water with the honey, sprinkle the yeast over then set aside for 10min 'til frothy.

Mix flour, salt and seeds in bowl, pour in yeast liquid and 300ml water. Combine til dough is soft and sticky.

Spoon into prepared tin, and/or put blobs on a greased tray to create rolls.

Cover and set aside in warm place to prove, (about an hour, but this will vary).

Bake for 45min at 200 Celsius.

Let it cool for 10 min before removing from tin.

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