This week we have had nearly 2 foot of snow fall, so not able to get out for a couple of days, there was no other option than to make some bread as we had just about ran out of food in the house. I have to say this was my best for a while, flavour and structure was perfect.
Makes 2 small (250g) loaves
250g Strong White Flour
250g Strong Wholemeal Flour
1 packet 7g yeast
1 tsp caster sugar
1 tbsp honey
1 tbsp olive oil
1 tsp salt
300ml warm water (not boiling)
Sift flours into mixer bowl, add in the salt and sugar to one side and the yeast to the other. Make a well in the middle.
Pour in the honey and oil and gently start to bring together. (If using a mixer, use the dough hook and mix on level 2)
Gently add in the warm water, little at a time until you get a smooth dough.
If you having a rising setting on your oven, select and prove for 2 hours. Alternatively, place a damp tea towel over bowl and leave in a warm place to prove or until double in size.
Punch down the dough a couple of times, empty onto a floured surface and shape into you bread. I cut dough in half and made 2 small loaves, 1 round and 1 oblong. Trick is when shaping, make sure dough is tight, place hands facing up at the bottom of dough and bring together underneath.
Place onto a well floured tray or bread tin and prove for a further 1 hour.
Preheat your oven to 200 deg, place a tray with cold water on the top shelf (this prevents the crust for over crisping), then bake your bread on 1st or second level of oven for about 30 minutes or until the bottom sounds hollow.
Allow to cool. Serve with plenty butter……….ot whatever you like. Yummy!
This has got to be one of my favourite breakfast choices, not only is it tasty it is also good for you, with good fats in the avocado, good protein in the eggs, fibre in the wholemeal thin and also the little sprinkle of Chia, it really does give me a good start for the day ahead.
1 Wholemeal thin or wholemeal slice of bread
1 egg scrambled with pepper (you could also put some chives through it)