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My weekly bread

Basic recipe I now cook around twice a week

Ingredients

  • Wholemeal flour 450g
  • Rye flour / buckwheat flour 30g
  • Millet 25g
  • Vital wheat gluten 20g
  • Amaranth 5g
  • Barley malt flour 5g
  • Water 360g + 20g
  • Yeast 8g
  • Salt 8g

Recipe - part one

  1. Mix flours, millet, gluten, amaranth and first amount of water and low speed with dough hook. Once mixed, let rest for at least 30 mins
  2. Add salt to dough
  3. Mix second amount of water with yeast, just enough to help dispurse the yeast.
  4. Add yeast mixture to dough
  5. Knead dough on medium speed (3 - 4 on my Kenwood) for 10 mins
  6. Let dough rest for ~ 45 mins
  7. Dust counter with flour and turn out dough. Press down dough, shape roughly into shape desired - I alternate between a round loaf and a bread tin loaf.
  8. Let dough rest for ~ 10 mins
  9. Press dough down again gently and reshape dough to build more gluten
  10. Let dough rest for ~ 45 mins - preheat oven 10 - 15 mins before end of rising time

Recipe - part two

Things vary here depending on what shape and container I'm baking this bread into.

Dutch oven round loaf
  1. Last rest of the dough is done in a rice flour dusted banneton
  2. Preheat oven to 260°C with the dutch over and lid in the oven
  3. When oven is preheated, gently turn out dough from banneton onto rice floured counter then very carefully lift dough and lower into dutch oven
  4. Using a lame and make some expansion slices in dough
  5. Place dutch oven back into the oven with lid on. Bake for 30mins
  6. Remove lid and lower oven temperature to 230°C and bake a further 15mins
  7. Remove bread from dutch oven and allow to cool a rack

Loaf tin - the kind meant for banana bread

  1. Last rest of the dough is done in a lightly rice floured bread tin
  2. Preheat oven to 220°C with a tray or oven safe dish at the bottom of the oven
  3. When oven is preheated, add ~ two cups of water to the dish at the bottom of the oven to create steam
  4. Using a lame and make some expansion slices in dough
  5. Place loaf tin in oven and bake for 30 mins
  6. Remove bread from loaf tin and allow to cool on a rack