Made bread yesterday to celebrate the death of the Alpen. Had some with Gentleman's Relish, some with Marmite, some coffee and a 2 sliced tomatoes.
This is pretty tasty and loaded with fibre (about 6 grams per 100 grams), but next time I will
- bake in smaller tin (I used 2 pound tin this time - needs 1 1/2 pound tin) and
- give it the second rise overnight in the fridge. This just seems to produce really light loaves with well developed gluten.
Wheat Bran & Germ Bread
1 cup (8 fluid ounces) water water
10g dried yeast
30g malt extract
2 tablespoons (24g) dried skimmed milk powder
1 large, free range, organic egg
1 teaspoons salt
50g wheat germ
50g coarse wheat bran
350g strong white bread flour
Dissolve malt extract in warm water and add the yeast. Leave to stand for 10 minutes or so, until yeast is bubbling.
Add the rest of the ingredients and 250g grams of the flour and mix well. Turn out and knead with the rest of the flour, adding as necessary, until smooth and elastic.
Place in a greased bowl and leave to rise until doubled in bulk. Knock back, knead and allow to rise again. After the second rising, knock back, knead and shape into a loaf.
Bake in a 1 1/2 pounds tin at Gas Mark 4 or 5 until done, about 40 minutes.
Makes one 650g loaf.
Nutrition Data per gram
Calories (kcal) 2.7
Carbohydrate (g) 0.5
Protein (g) 0.1
Fat (g) 0.0
Fibre (g) 0.1
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