100% wholemeal bread (12.02).

100% wholemeal bread following recipe of James Morton in “Brilliant Bread”.

Ingredients:

  • 1000g wholemeal bread (Markal T150)
  • 42 g fresh yeast (recipe uses instant yeast 14g)
  • 15 g salt
  • 800g water

1. Rub yeast with the flower, add salt keeping them apart. Add all the water and combine in a wet dough; leave to rest for 30 minutes.

2. Roll out on surface and knead for at least 10 minutes. Cover and leave for another hour.

3. Turn out on floured surface and form into a loaf according to the tin you will use. Put in greased tin and leave to rise for another hour.

4. Bake for 35 minutes in pre heated oven at 220C.

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Wholemeal and flaxseed (Mon 31.05).

Partly white flour, organic wholemeal and added some flaxseed.

Ingredients.

  • 550 g white bread flour
  • 250 g organic wholemeal
  • 2 heaped tablespoons flaxseed
  • 1 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 350 ml water

1. Mix flours, flaxseeds and salt in a bowl. Crumble the yeast in the flour

and 200 ml water and olive oil. Start mixing. Add water -about another 150 g- while mixing, to get a soft dough. Turn out the dough.

Knead for 3 minutes to a smooth ball.

Leave to rise until doubled in size.

2. Turn out on a floured surface. Form into 2 loaves and put on a greased/floured baking tin.

Leave to rise for at least an hour.

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

Wholemeal loaf (Mon 24.05).

Wholemeal loaf with 50 % white bread flour and some vital gluten.

Ingredients.

  • 400 g white bread flour
  • 400 g wholemeal flour T150
  • 2 tablespoons vital gluten
  • 1 1/2 teaspoon salt
  • 20 g fresh yeast
  • 20 g butter
  • 450 g water.

1. Mix flours, gluten and salt in a bowl. Make a well in the centre. Crumble the yeast with some of the flour. Add half of the water and start mixing water and yeast with some flour. Add the diced butter on the edges.

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Continue mixing using more and more of the flour, add more and more of the water until all flour is  absorbed.

Turn out the dough and knead for 5 minutes.

Leave to rise for 50 minutes to an hour.

2. Turn out the dough.

Form into 2 loaves.

Leave to rise for another hour.

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

Wholemeal and flaxseed (Fri 14.05).

Wholemeal bread with -brown- flaxseed.

  • 400 g wholemeal flour (T150)
  • 400 g white bread flour
  • 4 heaped tablespoons flaxseed
  • 1 1/2 teaspoon salt
  • 20 g yeast
  • 20 g lard (or butter)
  • 500 g water

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

Crumble the yeast in the flour. Add fat, water and mix to a quite firm dough.

Turn out on work surface and knead for 3 minutes.

Leave to rise for 1 hour

2. Turn out on a floured surface.

Form into 3 long loaves (sticks).

Leave to rise for 1 hour.

3. Bake in a pre-heated oven at 210 C for about 30 minutes.

Leave to cool on a wire rack.

2 small breads (Mon 10.05)

2 small breads.

Ingredients.

  • 500 g white bread flour
  • 100 g rye flour T130
  • 100 g wholemeal pastry flour
  • 1 teaspoon salt
  • 20 g butter
  • 20 g fresh yeast
  • 350 g water

1. Mix flours and salt in a large bowl. Add the butter, rub into the flour.  Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.

Knead for 2-3 minutes.
Leave to rise for 1 hour.

2. Divide the dough into 2  parts. Form each into a small ball and put in a greased baking tin.

Leave to rise for another hour.

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

Wholemeal focaccia (Sat 01.05).

Wholemeal focaccia. Made with what remained of the organic wholemeal flours and added white bread flour to have a 700 g total.

Ingredients

  • 200 g wholemeal organic pastry flour
  • 150 g wholemeal bread flour
  • 350 g white bread flour
  • 400 g water
  • 1 teaspoon salt
  • 20 g fresh yeast
  • 4 tablespoons olive oil
  • some coarse sea salt.

1. Mix the flours in a bowl.

Make a well in the flour, add the salt on the edges. Crumble the yeast in the middle of the well with some of the flour (avoid the salt).  Mix the yeast with 100 g of the water (and a little flour) to a paste. Cover the mixture with some flour and leave to rise for 15 minutes.

2. Add the the remaining water and two tablespoons olive oil. Mix to a soft but not too sticky dough. Turn out and knead for 2 minutes.

Leave to rise for 50 minutes.

3. Turn out and transfer to a greased (used olive oil) rectangular tin. Spread the dough to fill the entire tin (22×28).

Leave to rise for another hour.

3. Brush the dough with the remaining olive oil and sprinkle with the salt.
Bake for 30 minutes in a pre-heated oven at 190 C.
Leave the focaccia to cool on a wire rack.

Wholemeal focaccia

Three flour bread (Fri 09.04).

Three flour bread. Rising should have been somewhat longer, but not enough time left.

Ingredients.

  • 500 g white bread flour
  • 200 g wholemeal flour (T150)
  • 100 g wholemeal rye flour
  • 1 -heaped- teaspoon salt
  • 40g butter
  • 20 g yeast
  • 500 g water

1. Mix the flours in a large bowl, add the salt.

Rub in the butter. Crumble the yeast with some of the flour. Add most of the water and start mixing. Add additional water if the dough remains too dry. Turn out on work surface and knead for 3 minutes.


Leave to rise for about 40 minutes.

2. Turn out on a floured surface

and divide into 2 equal parts. Form each part into a loaf. Leave to rise -seam side up- on a floured cloth for 45 minutes.

3. Start heating the oven (220 C takes +- 15 minutes).

Turn the loaves on a greased baking tin.

Would have been easier if each loaf had its own cloth.

4. Slash the loaves

and bake for 33 minutes at 220 C.
Leave on a wire rack to cool.