So my days at the moment consist mainly of trying to persuade people to employ me/let me work for them for free. (Which I thought was a good deal). Alas, nothing so far. Usually about mid-afernoon I am getting frustrated and start the hunt for some productive procrastination...baking. Or marmalade, or pasta...anyway, yesterday was baking, and the end product was a monstrous loaf of granary bread. It is absolutely delicious, light and airy with a beautifully crisp crust. And it honestly barely took up any of my time, it used the airing cupboard and the ovens' mainly.
I used the Ballymaloe recipe which calls for (if you do the mixed flour type which I would recommend):
450gm of granary flour
110gm of strong white flour
1 rounded teaspoon of salt (table)
20gm yeast (try and get fresh, it does make a difference- ask at your bakery, even supermarket bakeries often have it)
About 300ml lukewarm water
1 teaspoon black treacle or golden syrup (treacle gives a slightly richer loaf)
2 tablespoons olive oil
Kibled wheat for top (optional)
12x20 cm loaf tin
Firstly, in a big bowl mix the flours with the salt
Mix the yeast with the lukewarm water, treacle and oil
Add the liquid to the dry ingredients and mix to a pliable dough
Turn onto a floured surface and knead for several minutes until smooth
Shape into a ball, pop back in bowl, cover with a tea-towel and put in an airing cupboard if you have one, if not next to a radiator or anywhere warm (this will help the yeast get to work)
Let it at least double (when you poke it it should almost bounce back- but not quite)
Knock it back and knead for a couple of minutes
Now preheat your oven (conventional) to 230 degrees celsius
Shape the bread so it has a smooth outside and place in the oiled tin (sunflower or olive)
Put it back in it's warm place until it's risen above the top of the tin (do the poke test)
Brush with water and sprinkle with optional kibbled wheat
Bake for about 25 minutes then turn down to 200 degrees celsius for 20 minutes- take bread out of tin for last few minutes if you want a crisper crust- when it's ready it should sound hollow when you hold it up to your ear like a telephone and tap it.
Allow to cool on a rack
Now you should have a wonderful, if rather rustic looking loaf. Mine has risen a lot, I think this was because I was a rather liberal with the yeast and didn't bother to weigh it. Of course you can mess around with the flours used, more white etc. Also, try using honey or golden syrup instead of treacle for a slightly lighter loaf. For other variety shape into rolls, smaller loaves, or whatever you fancy. This bread really does have a delicious taste and texture and barely require any hands on time. I urge you to give it a go.
450gm of granary flour
110gm of strong white flour
1 rounded teaspoon of salt (table)
20gm yeast (try and get fresh, it does make a difference- ask at your bakery, even supermarket bakeries often have it)
About 300ml lukewarm water
1 teaspoon black treacle or golden syrup (treacle gives a slightly richer loaf)
2 tablespoons olive oil
Kibled wheat for top (optional)
12x20 cm loaf tin
Firstly, in a big bowl mix the flours with the salt
Mix the yeast with the lukewarm water, treacle and oil
Add the liquid to the dry ingredients and mix to a pliable dough
Turn onto a floured surface and knead for several minutes until smooth
Shape into a ball, pop back in bowl, cover with a tea-towel and put in an airing cupboard if you have one, if not next to a radiator or anywhere warm (this will help the yeast get to work)
Let it at least double (when you poke it it should almost bounce back- but not quite)
Knock it back and knead for a couple of minutes
Now preheat your oven (conventional) to 230 degrees celsius
Shape the bread so it has a smooth outside and place in the oiled tin (sunflower or olive)
Put it back in it's warm place until it's risen above the top of the tin (do the poke test)
Brush with water and sprinkle with optional kibbled wheat
Bake for about 25 minutes then turn down to 200 degrees celsius for 20 minutes- take bread out of tin for last few minutes if you want a crisper crust- when it's ready it should sound hollow when you hold it up to your ear like a telephone and tap it.
Allow to cool on a rack
Now you should have a wonderful, if rather rustic looking loaf. Mine has risen a lot, I think this was because I was a rather liberal with the yeast and didn't bother to weigh it. Of course you can mess around with the flours used, more white etc. Also, try using honey or golden syrup instead of treacle for a slightly lighter loaf. For other variety shape into rolls, smaller loaves, or whatever you fancy. This bread really does have a delicious taste and texture and barely require any hands on time. I urge you to give it a go.
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