Tuesday, 12 January 2016

Our Daily Bread

Free form Rye Bread
I make our bread about once or twice a week, I love knowing every ingredient that goes into making our bread and while I am sure if you calculated in electricity used, you could probably buy bread that is cheaper, nothing beats home made bread. About a year ago I was lucky enough to purchase a second hand (still outrageously expensive) Thermomix. It was a decision that was much thought about and budgeted for. I had already been making bread with some success, however the Thermomix took my bread making to a new high. I now make our yeasted bread in the Thermomix, it makes such a light loaf, it kneads the dough for 6 minutes, the dough gets turned out into a greased bowl. It then proves for about 40mins till well risen.

 I flour the bench top and the proved dough is turned out onto this. I shape the dough into a rough rectangle and then roll up into a log shape. Doing this gives the bread a better texture.  To prepare the bread tin, I use rice bran oil spray to coat the tin then sesame seeds, flaxseeds and poppy seeds are sprinkled over the sides and bottom of tin. In goes the dough log, use a pastry brush dipped in water to moisten the top of the dough and again sprinkle with the above seed mixture. Slash three times across the loaf with a sharp knife or use a pair of kitchen scissors. Pop into a preheated oven (200C) and immediately drop heat to 150C, bake for 30 mins.

There you have it, home made, beautiful healthy bread. You don't need to bake the dough in a bread tin, it looks wonderful just shaped into a long roll and slashed as per above method.
The exact recipe is as follows.

Ingredients

3 cups White Bread Flour

1 cup Rye Flour

1 Tablespoon of salt ( I use Pink Himalayan salt)

1 1/2 Tablespoon yeast

1 Tablespoon brown sugar

1 1/2 cups tepid water

30 grams melted butter

Method

To Thermomix bowl add yeast, brown sugar and water

Mix for 2 mins on speed 2

Let rest for approx. 10 mins till frothy

Add flours, salt and butter

Knead for 6 mins

Turn out into greased bowl

Preheat oven to 200 C

Leave dough, covered, in a warm spot for about 40 mins till risen

Turn dough out onto a floured bench

Flatten into a rough rectangle and roll up into a log shape

Put into greased loaf tin

Put into preheated oven and turn immediately to 150 C

Bake for 30 mins till nice and brown.

Light Rye and Seed Bread baked in a bread tin

1 comment:

  1. Looks very tasty, I have not made bread for a while as we no longer eat that much of it.

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