I like to use organic flour for bread making. We are fortunate to have a local mill which supplies a range of flours, some of which are stone ground on the premises using old mill stones driven by a waterwheel.
Today I made a Granary Loaf with Pecan Nuts and a batch of rolls for the freezer using:
1 kg Granary Flour
1 sachet dried yeast
2 teaspoons salt
1 teaspoon dark muscovado sugar
600 ml tepid water
2 tablespoons sunflower oil
75g Pecan nuts or walnuts (optional)
Bread making is very simple. Let's dispel the mystery of it.
I use my mixer to take out the hard work.
Place all the ingredients, except the nuts and water, into the mixing bowl and mix well using the dough hook.
With the motor running, slowly add the tepid water until absorbed and not too wet and sticky.
Add the nuts, if used, and mix in gently.
Cover the mixing bowl with a clean, damp teacloth and leave to rise.
Whilst this is happening I get on with other things.
When the dough has doubled in size heat the oven to 220C. Mark 7
Sprinkle some granary flour on the worktop and tip out the dough.
Knead and shape into a smooth ball.
Divide into two pieces if you wish to make two loaves.
I took one third of the dough to make rolls and used the remainder to make a large loaf.
Shape the dough and place into greased loaf tins or the rolls on a baking tray lined with baking parchment.
Cook in a hot oven, 220C for ten minutes and then reduce the temperature to 200C.
A large loaf needs 30-40 minutes. The rolls only need 10-15 minutes depending on size.
Tap the bottom of the loaf or rolls when cooked. They should sound hollow. If they don't pop back into the oven for a few minutes to finish cooking.
Cool on a wire rack.
This bread keeps well and freezes well. It has a delicious flavour.
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