Thank you to those that followed yesterdays breadmaking thread on Twitter.
Incase anyone missed any steps, the photos are below.
The ingredients used were;
- 3 cups strong white bread flour
- 2 cups strong wholemeal breadflour
- 1 cup light rye flour
- 1/2 cup mixed seeds
- 1 teaspoon seasalt
- 2 teaspoons Suffolk honey
- Approximately 1 1/2 mugs of warm water.
- 1 teaspoon dried yeast powder
The method was;
Add warm water to the yeast and honey in a mug of warm water, stir well. Set aside until a foam develops on top.
Bring together the dry ingredients and warm them gently in the oven (this helps the first rise).
Mix the dry and wet ingredients, and add sufficient warm water to let you form a dough. Kneed the dough until it is flexible and elastic (10-20 minutes).
Set aside in a warm place and let it rise until almost doubled in size.
Gently knock the dough back and shape the dough to sit in your bread tin (we use an 800g loaf tin for this recipe). Set aside for an hour or so in a warm place to proove.
When risen (prooved) and sitting above the lip of the bread tin by a few centimetres, set your oven to gas mark 6 (200°C) and allow to warm.
Then cook the now risen dough for approximately 20 minutes until the loaf is brown on top, and when turned out the loaf sounds hollow when you knock on its bottom.
Sit on a cooling rack, allow to cool, when cold cut, butter and enjoy!