Following from a couple of recent bread
photos that ended up on Facebook, it seemed like a good idea to share my bread
recipe with you :o)
I make my own bread because
1. you can’t beat the smell of freshly-baked bread;
2. it tastes heaps better;
3. I can work my frustrations out on my kneading; and
4. Vogel’s and other commercially-made loaves have milk powder in them (and I am trying to cut down on the
amount of dairy I am eating).
So here it is…
Ingredients:
1 tsp active dried yeast
500ml tepid water (blood temperature)
500g high grade flour/wholemeal flour
extra flour for dusting
handful sunflower seeds
small handful sesame seeds
extra virgin olive oil
bread tin that can take 1.5 litres water
Put the yeast into a large bowl. Add the tepid
water, and leave for 5 minutes or so. (The amount of water you add at this
stage dictates the size of the loaf. I started by using 300ml but my loaf never
filled the tin, so I gradually increased it to end up with the right amount of
dough).
Add enough high grade flour (I use a
mixture of white and wholemeal about 2 thirds to 1 third) until the mixture
comes together when stirred in the bowl. I start with a whisk and then work up
to a wooden spoon. Add the salt and as
soon as you can, tip the whole lot on to the bench and start kneading… another
sprinkle of flour, another bit of kneading… When the dough feels pliable and
elastic, but not sticky, put it back in the mixing bowl you used earlier, with
a layer of oiled cling film tucked in around the dough, and a clean tea towel over
the whole bowl. I put it on a sunny window ledge until the dough has doubled in
size. This can take several hours, so I usual start this process when I am
going to be home at lunchtime or am around for most of the day, say at the
weekend.
Once the dough has doubled in size, punch
it down, add a large handful of sunflower seeds and a small handful of sesame
seeds to the dough and knead it again. This gives you the flavor and texture of
the seeds without having the trouble of getting them to stick to the top of
your loaf.
Once it is all mixed in, grease a bread tin
with extra virgin olive oil, and put the dough in it. Cover with the tea towel
and leave to rise. Once it fills the tin, bake in a hot oven for 35 minutes or
until the bread is nicely brown on top, and has a hollow sound when you tap it.
You can always stick a skewer through the centre just to make sure.
Wait 10 minutes if you can bear to, and
then slice, spread thickly with butter, jam or whatever is your favourite, and
try not to scoff the lot in one sitting!
