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Categories:
strong white flour meal flour active dry yeast bread improver gluten salt psyllium husks ascorbic mixed seeds water water oil sugar
Viewed: 69 - Published at: 6 years agoIngredients
- 350 g strong white flour
- 150 g whole meal flour
- 2 teaspoons active dry yeast (dried, ready to add straight to flour)
- 2 teaspoons bread improver
- 1 teaspoon gluten
- 2 teaspoons salt
- 2 teaspoons psyllium husks
- 1 teaspoon ascorbic acid (vitamin C)
- 2 12 tablespoons mixed seeds
- 300 ml water (room temperature)
- 200 ml water (boiling)
- 1 tablespoon oil
- 1 teaspoon sugar
Method
- Sift flour into a large mixing bowl (not metallic).
- Add all other dry ingredients except the sugar.
- Pour the hot and cold water into a medium bowl.
- Add sugar & oil to the water.
- Make a well in the dry ingredients.
- Add water & sugar a little at a time, mixing as you go (you may not need all the water).
- Mix until all ingredients come together to form a sticky dough.
- Turn dough onto a floured surface.
- Kneed for about 10 minutes.
- (The dough should be smooth and easy to handle and should not stick to the surface or your hands.
- If too wet add flour if too dry add water a teaspoon at a time).
- Place dough into oiled bowl and cover.
- Place in warm draft free area and allow to double in size (this can take up to an hour).
- Knock back the dough and kneed for further 3 minutes or until the air has been expelled.
- Mold into desired shapes or place in a greased and floured bread tin.
- Pre-heat oven to 210C (This is for fan-forced oven - please make necessary adjustment for non fan-forced oven).
- Set dough aside in warm draft free area to double in size.
- (Dough should spring back slowly if ready).
- Bake for 30 to 40 minutes.
- Bread is baked when it sounds hollow if tapped on the base.
- When baked turn bread out onto a wire rack to cool completely.
- Best stored in calico bag or plastic freezer bag that has been punctured several times with a skewer.
