Bread

Multigrain Bread
Ingredients:
480g atta flour
¼ cup gluten flour
¼ cup whole flax seeds
¼ cup multigrain mix
1 rounded tbsp lecithin granules
2 tsp yeast
2 tbsp sugar
1 tsp salt
4 tbsp oil
330mls warm water

Procedure:
Standard
Combine all ingredients in a large bowl and knead for 15mins. The dough will be stretchy and a bit sticky. Rise in a warm oven (turned off) for 1 hour in a large covered bowl. Then shape into loaf and rise (as above) in a lined bread tin for 30mins or until the loaf has risen above the top of the bread tin. Cook in a preheated oven at 140deg C for 45 mins. Remove promptly from tin once cooked to avoid the bread sweating.

Thermomix
Place all ingredients into the TM bowl and knead for 3mins 30 secs. Remove dough from TM bowl and continue as above.

Floursimage
Ingredients:
6 cups stoneground whole wheat flour
5 1/3 cups water
2 tbsp rapadura or honey
Oil for frying (vegetable or rice bran)
Procedure:
Combine all ingredients (adding the water gradually) and then fry 1/4 cup spoonfuls in very hot oil (needs to be half way up the patties once frying). Fry on each side until golden brown. Drain on baking paper and serve hot.
Savory – with Vegemite (yeast spread) or salt.
Sweet – with jam and soy whipped cream or honey.
Thanks to Cecilia Dakire for her homemade PNG recipe.

Awesome bread – version 2

awesome bread

Ingredients:
4 cups flour (480g) – this can be 2 cups of wholemeal and 2 cups of spelt, or all wholemeal
2 tsp yeast
1 1/2 cups warm water (280g or as much as you need so it’s not sticky, but has a softness to the dough)
2 tbsp oil
1 tsp salt
2 tbsp sugar
2 tbsp gluten flour (25g)
2 tbsp flax seeds, whole (25g – these make the bread nice and light)

Procedure:

Mix together all of the dry ingredients, and then add all of the water. Once you’ve begun to knead the dough, if it’s too sticky then add a handful of flour and knead some more. The dough should be soft and easy to knead, but not sticky. Knead for about 15-20 mins. The dough should feel soft and will ‘bounce back’ when you poke it with your finger.

Warm oven to 100 deg C, then turn the oven off. Put dough in a oven proof bowl covered with cling wrap and rise in the warmed oven for 1 hour. The dough will double in size. Then, punch the dough down and shape into bread rolls or pizza bases or roll into loaves. Place pizza bases onto a lined tray, bread rolls into a lined baking dish and bread loaves into a lined bread tin.

Warm the oven again to 100 deg C, then turn the oven off. Rise again in the warmed oven for 30 mins. Then (keeping the tins in the oven) turn your oven on to 200 deg C fanforced. Cook for 10 mins, and then turn the temperature down to 140 deg for 35 mins.

Once cooked your bread should be dark brown and when you remove the loaf from the tin it should sound hollow if you tap the bottom of the loaf. Remove all bread rolls, pizza bases and bread loaves from their tins / trays as soon as they’re cooked, otherwise the bread will sweat and this takes away from the lovely crispness of home baked bread.

Ideally keep the bread in the fridge for at least one day before eating. Eating the bread on the 2nd or 3rd day after cooking is even better. Alternatively (if you loooooove bread straight out of the oven), allow the bread to cool and then recook for 45mins on 140 deg C.

This awesome bread will freeze for a long time (we ate some that had been in the deep freezer for 6 months and it was as good as new), so cook a heap in one go!

Awesome Bread

Ingredients:
4 cups flour (480g) – this can be 2 cups of wholemeal and 2 cups of spelt, or all wholemeal
2 tsp yeast
1 1/2 cups water (or as much as you need so it’s not tough, and not sticky)
2 tbsp oil
1 tsp salt
2 tbsp sugar
2 tbsp gluten flour
2 tbsp flax seeds, whole (these make the bread nice and light)

Procedure:
Mix together all of the dry ingredients, and then add all of the water. Once you’ve begun to knead the dough, if it’s too sticky then add a handful of flour and knead some more. The dough should be soft and easy to knead, but not sticky. Knead for about 15-20 mins. The dough should ‘bounce back’ when you poke it with your finger. Put dough in an oiled bowl in a warmed oven (turned off though, so it doesn’t cook) and rise for about 1 hour (or until the dough has doubled in size). Then roll the dough to the length of your oiled bread tin and put it into the tin. Rise again in a warmed oven (turned off) for about 30 mins (until it’s risen just about the top of the tin). Then take the tin out of the oven, and preheat oven for a couple of mins to 140 deg C fanforced. Then put tin back in and cook for 45 mins. If you prefer a browner bread then cook at 150 deg C instead.

3 thoughts on “Bread

  1. Bake on a dry day or crank up the Aircon to dehumidify your house when baking…Otherwise it doesn’t rise much… Awesome Recipes. Yummo

    • Some people use as little as 1 tsp of yeast, and others use 1 tbsp, so depending on where you live (especially considering the altitude and humidity) you may have to play a bit with the recipes to make your perfect, healthy loaf of bread. Happy baking!

  2. You know what, I was talking utter rubbish. My house might be cold and dry cause of my Aircon, but when I bake bread I stick it in the oven with a pan of boiling water next to it to steam out the oven and the thing rises like a mushroom.

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