Post by Sylvia on Mar 8, 2009 12:04:56 GMT -6
Mixed Grain Bread
Preheat oven to 220oC/425oC
Makes 1 large loaf
12 oz/350g strong white flour
2 tsp salt
8 oz/225g strong granary flour
4 oz/125g rye flour
1 oz/25g butter, diced
2 tsp easy blend dried yeast
1 oz/25 rolled oats
2 Tbsp sunflower seeds
1 Tbsp malt extract
3/4pt/450ml warm water
1 medium egg, beaten
Mix all the flours and salt in a large bowl, then rub in the butter until the mix resembles breadcrumbs. Stir in the yeast, oats and seeds and make a well in the centre.
Stir the malt extract into the warm water until dissolved. Add the malted water to the dry ingredients. Mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.
Plop your dough into an oiled bowl, cover with cling-film and leave to rise in a warm place for 1 and 1/2 hours or until doubled in size.
Turn out and knead again for a couple of minutes to knock out the air. Shape into an oval loaf and 12 inches/30.5cm long and place on a well-oiled baking sheet. Cover with oiled cling-film and leave to rise for 40 minutes, or until doubled in size.
Brush the loaf with beaten egg and bake for 35 - 45 minutes, or until the bread is well risen, browned and sounds hollow when the base is tapped. Cool on a wire rack.
Sylvia446
Preheat oven to 220oC/425oC
Makes 1 large loaf
12 oz/350g strong white flour
2 tsp salt
8 oz/225g strong granary flour
4 oz/125g rye flour
1 oz/25g butter, diced
2 tsp easy blend dried yeast
1 oz/25 rolled oats
2 Tbsp sunflower seeds
1 Tbsp malt extract
3/4pt/450ml warm water
1 medium egg, beaten
Mix all the flours and salt in a large bowl, then rub in the butter until the mix resembles breadcrumbs. Stir in the yeast, oats and seeds and make a well in the centre.
Stir the malt extract into the warm water until dissolved. Add the malted water to the dry ingredients. Mix to a soft dough. Turn the dough out on to a lightly floured surface and knead for 10 minutes until smooth and elastic.
Plop your dough into an oiled bowl, cover with cling-film and leave to rise in a warm place for 1 and 1/2 hours or until doubled in size.
Turn out and knead again for a couple of minutes to knock out the air. Shape into an oval loaf and 12 inches/30.5cm long and place on a well-oiled baking sheet. Cover with oiled cling-film and leave to rise for 40 minutes, or until doubled in size.
Brush the loaf with beaten egg and bake for 35 - 45 minutes, or until the bread is well risen, browned and sounds hollow when the base is tapped. Cool on a wire rack.
Sylvia446