Large bread (Fri 11.06)

A large white bread in electric mixer. Nice bread and on top makes excellent toast after some days.

Ingredients.

  • 700 g  white bread flour
  • 2 tablespoons wheat germs
  • 1 1/2 teaspoon salt
  • 20 g butter
  • 20 g yeast
  • 370 g water

1. Mix flour, wheat germs and salt in a bowl. Crumble the yeast with some of the flour. Add the diced butter and most of the water. Start mixing on slow speed, add remaining water until all flour absorbed. Continue to mix for 2 min on slow speed, and 1 minute fast.

Turn out the dough and knead to a smooth ball.

leave to rise for 40 minutes.

2. Turn out on a floured surface and gently form into a single loaf. Put on a greased or floured baking tin.

Leave to rise until doubled in size.

3. Bake in a pre heated oven at 200 C for about 32 minutes.

Leave to cool on a wire rack.

Oven broke down in the middle of the baking. Had to transfer to a ‘back-up’.

Kasha bread (Wed 09.06)

Bread with kasha (toasted buckwheat seeds) as an addition; Similar dough as some of the bread with rolled oats. Distinctive taste and smell. (not a 100% success).

Ingredients.

  • 100 g organic kasha
  • 200 g water
  • 700 g white bread flour
  • 30 g fresh yeast
  • 40 g butter
  • 1 1/2 teaspoon salt
  • 275 g water

1. Rinse the kasha well with cold water (follow instructions on the package).

Bring 200 g water to the boil and cover the kasha.

Leave to rest for 10 – 15 minutes.

2. Mix the flour and the kasha with the salt. Flour will stick to the grains. Crumble the yeast in the flour, add the diced butter.

Add the remaining water and mix to a light dough.

Leave to rise for 30 minutes. Given the temperature of the kasha this dough will rise fast, so check regularly.

2. Turn out the dough on a floured work surface,

and form into 2 loaves; put on a greased baking tin.

Leave to rise for 40 minutes, until doubled in size. Check as dough rises fast.

3. Bake in a pre heated oven at 200 C for about 30 minutes.

Leave to cool on a wire rack.

Simple multi grain (Tue 08.06)

2 grain types ans some additions.

Ingredients.

  • 600 g white bread flour
  • 150 g coarse wholemeal rye flour
  • 2 – 3 tablespoons flaxseed
  • 2 – 3 tablespoons wheat germs
  • 1 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 400 g water

1. Mix flours, seeds, germs and salt in a bowl.

Crumble the yeast with some of the flour. Add most of the water and mix to a soft but not sticky dough (electric mixer). Add additional water if needed. When the dough comes free from the bowl, turn out on work surface and knead to a smooth ball.

Leave to rise for 50 minutes to an hour.

2. Turn  out on a floured work surface and form into 2 round loaves.

Leave to rise for another hour.

3. Bake in a pre heated oven at  200 C for about 33 minutes,until golden brown.

Leave to cool on a wire rack.

White plaited loaf (Mon 07.06)

Regular white loaf with some added wheat germs. Plaited loaf : gives a nice structure.

Ingredients.

  • 700 g white bread flour
  • 4 tablespoons wheat germs
  • 1 1/2 teaspoon salt
  • 40 g lard or butter
  • 150 g milk
  • 250 g water

1. Mix the flour, germs and salt in a bowl.

Rub in the lard. Crumble the yeast with some of the flour. Add the milk and half of the water. Start mixing (electric mixer here) adding the remaining water until no dry patches remain and the dough comes free from the bowl.

Turn out on work surface and knead for a minute to a smooth ball.

Leave to rise for 50 minutes to an hour, until about doubled.

2. Turn out on a floured work surface.

Divide the dough into 3 about equal parts.

Gently roll and stretch each part in a string about  60 cm long.

Put the three parts on a greased baking tin and plait into a loaf.

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for about 33 minutes.

Leave to cool on a wire rack.

plaited loaf

3 flours sourdough rolls and bread (Sat 05.06).

Sourdough bread with 3 types of flour. Kneading based on Dan Lepard’s technique. Not so spectacular look, but very light, soft and good flavor.

Ingredients.

  • 200 g starter (100 g flour 100 g water)
  • 300 g water
  • 300 g white bread flour
  • 400 g water
  • 400 g white bread flour
  • 150 g wholemeal pastry flour
  • 150 g coarse milled wholegrain rye
  • 2 teaspoons salt
  • 50 g white bread flour
  • 3 tablespoons olive oil

1. Reactivate the starter by adding 300 g water and 300 g flour.

Mix well.

Keep 200 g and store for later.

Leave to rise/get active for about 5-6 hours.

2. Starter dough quite active now.

Add 400 g white bread flour and 400 g water. Mix well.

Leave to rise again for about 3 hours. Timing depends on kitchen temperature and sourdough type.

3. Very active dough now, doubled at least in size.

Add the pastry and rye flour and the salt.

Start mixing to a still sticky and  wet dough, use the additional white bread flour if dough is too soft. Turn out.

knead/slap/stretch for 30 seconds and leave the dough to rest for 10 minutes.

4. Spread 1 tablespoon of olive oil on work surface and hands, knead the dough till all oil absorbed. Form the dough into a ball.

Cover with the bowl and leave to rest for another 10 minutes.

5. repeat step 4.

Leave for another 10 minutes.

6. Repeat step 4 again. At the end, return the dough to a floured bowl. and leave to rise for 20 minutes.

7. Put the dough on a floured surface, stretch into a large rectangle. Fold the rectangle  like a letter. Return to the bowl and leave for 20 minutes.

8. Repeat step 7. Leave to rise now for 1 hour.

9. Turn out the dough.

Formed half of the dough into rolls by cutting with a dough scraper. objective is too avoid deflating the dough too much.

Formed other half into a loaf. One end not so clean.

leave to rise for a small hour.

8. Bake in a preheated oven at 210 C for about 18 minutes (rolls) 28 minutes (bread).

leave to cool.

Waldkorn mix (Fri 04.06)

Bread based on a “Waldkorn mix”, contains several flours (wheat, rye, oats, barley) and some sunflower, lineseed. Wheat malt and salt already added as well as some ascorbic acid. Always hard to find out the proportions of each of these ingredients in the mix.

Ingredients.

  • 300 g waldkorn mix
  • 200 g white bread flour
  • 20 g butter
  • 20 g fresh yeast
  • 300 g water

1. Mix the flours,  add the butter.

Crumble the yeast with some of the flour. Add the water and start mixing.
Turn out on work surface

and knead for about 1-2 minutes to a smooth ball.

Leave to rise for 40 minutes until doubled in size.

2. Form into a long loaf and put on a greased baking tin.

Leave to rise for another 50 minutes or until doubled in size.

3. Bake for 30 minutes in a preheated oven at 200 C.
Leave to cool on a wire rack.