The recipe makes 2 loaves or 9-12 small buns/barm cakes
4 1/2 tsp /2 PACKETS dried active yeast
1 tsp cane sugar
2 cups warm water
Mix together and allow to get frothy.
In the large bowl of a stand mixer:..all ingredients at room temp.
4 cups whole wheat flour
2 cups wheat bran
4 ozs/1 stick margarine
2 tsp salt
Mix (using beater NOT dough hook) to form "bread crumbs".
Add the frothy yeast to mix well then add a further 1-2 cups whole wheat flour to make a soft dough.
Roll out onto a floured board and knead until the dough become elastic (this is usually 8-10 mins) and has to be down or the bread will not hold it's shape when baked..kneading forms gluten..strands of wheat protein. Use the heel of the hand to stretch out the dough.
Place into a floured bowl, cover to keep out drafts with a clean cloth and allow to rise to double it's size ( approx. 1 hour)..knock back.
Then place on same wooden board, wait 10 mins then shape.
either into 2 loaves place in greased pans and cover allow to double in size.
or into bread rolls..place on greased cookie sheets..wait 10 mins then flatten slightly with knuckles..allow to rise to double (up to 1 hour)
Bake in middle oven preheated 375f loaves take up to 1 hour
rolls/barm cakes 15-20 mins
because it is so hot and dry today my bread rose in 30 mins , so they are fully baked in less that in1 1/2 hrs !!
In place of whole wheat use regular all purpose flour and a bit less water
You may also add any dried fruit or nuts, spices
this is a terrific no fail recipe..just make sure all ingredients are fresh ( partic. the yeast) and AT ROOM TEMP.
Allow to rise away from cold drafts...this fresh bread is perfect to make with soup so that both are ready at the same time!
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