Wednesday, 22 May 2013

Wholemeal Honey and Buttermilk Loaf

NAME: _Wholemeal Honey and Buttermilk Loaf

200g wholemeal flour
150g baker's flour
210ml buttermilk
2 tbsp honey
1 tbsp water
2 tsp instant yeast
1/2 tsp salt

Egg wash (if desired)
1 egg
1 tbsp milk
1 tsp bicarb

Place flour in dough mixer, start on medium speed and add the yeast and salt. when mixed through, add the honey and allow to mix, then add in the buttermilk, reduce speed to medium low. Allow mixer to knead the dough until well come together, about 7-10 minutes. Keep switching off and lifting the mixer and unsticking the dough ball from the bowl to allow it all to knead thoroughly.

Remove the dough ball with floured hands, work a few sprinkles of flour around the outside. Place in a bowl that has been brushed with olive oil, brush the top with olive oil, and allow to rise for between 30 and 60 minutes depending how long it takes to double. Turn out onto a baking tray lined with baking paper, punch down and shape round, leave to rise the second time.

If desired, mix up the glaze and brush top of loaf, slash 4 - 6 times, place in oven preheated to 185C and bake for 45 minutes or until done. (Depends on your oven.)

Heavier flours don't rise that well, and form a dense crumb. This same recipe can also be made with spelt flour and baker's flour.


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