Thursday, 15 March 2012

Mr OliveDragonfly's Bread Recipe

Today I am sharing my lovely husband's recipe (following a bit of trial and error) for lovely bread.  Recently he has made us some lovely batches of rolls and loaves of different seeded bread.  The recipe works equally well by hand or using the dough hook on a stand mixer...

500g flour (a mix of organic strong white flour & wholemeal - using at least 1/3 white flour)
7g fast action instant yeast
1 tsp salt
1tsp brown sugar
300ml lukewarm water
1tbsp mild olive oil
a handful of seeds (e.g sesame, linseed, sunflower and/or poppyseed), optional
a handful of chopped up sun-dried tomatoes, optional

Stir the sugar into the jug of warm water.  Mix the flour, yeast and salt together.  Gradually incorporate the wet and dry ingredients, not forgetting the oil.  You probably won't need to use all the water to form a dough of the right consistency which should be smooth and not too sticky.

Kneed the dough until it's smooth.  Put the dough into a lightly oiled bowl and cover.  Leave it in a warm place to prove until it doubles in size (approx. 1 hour-90mins).

Kneed again for a few minutes, incorporating the seeds and/or tomatoes.  Place into a loaf tin or shape and place onto a baking sheet.

Leave in a warm place again until doubles in size again (approx. 30 mins).  If you wish to top your loaf with seeds, spray it with water before sprinkling them over the top or brush it with an egg wash made from egg white and a splash of water, otherwise the seeds will fall off.  Use a very sharp knife to make some slits in the surface of your loaf.  You can also sprinkle it with flour to get a more rustic look if not using seeds.  Place in a preheated oven at 200oC for 25-30 mins.   When removed from the tin, it should sound hollow if you tap it on the base.

He is still experimenting so if he discovers any more tips, I will update this page!

1 comment:

Gemma C-S said...

I can vouch that this is totally LUSH as can my husband. Thanks Mr OD x

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