Decided to celebrate the demise of the M&S museli by making some bread. So, I made a simple malted granary loaf and somehow, I never got around to taking a photo of it. Oh well - you know what bread looks like, right?
Malted Granary Bread
2 teaspoons sugar
2 teaspoons yeast
500ml warm water
400g Hovis Malted Granary flour
200g extra strong white bread flour
1 large free range egg
40g dried skimmed milk powder
55g malt extact
Add the sugar and yeast to the warm water and leave to "bloom" for about 10-15 minutes.
When the yeast is foaming, add the malt extract, milk powder, egg, salt, and malted granary flour. Mix well to a batter or sponge and leave to rise until doubled in bulk, about 1 hour.
Stir down and add half the white flour. Mix well and turn out onto a board covered with the rest of the flour. Knead until all the flour is incorporated and the loaf is smooth and elastic.
Pop into an oiled bowl and leave to rise, covered, for about an hour or until double in bulk.
Knock back and knead again for 100 strokes or about 5 minutes.
Shape into loaves and leave for the final rising.
When well risen, bake in a moderate over, around 350 degrees or Gas 6 until browned and hollow sounding when tapped on the bottom.
I did this as one large loaf in a bean tin (see here for the bean tin story)
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