Transcript
WHOLEMEAL LOAF DRY INGREDIENTS: 600grams or 4 metric cups No Knead wholemeal flour 2 teaspoons No Knead natural improver 2 teaspoons salt 2 teaspoons sugar 1 tablespoon No Knead dry active yeast slightly rounded LIQUID INGREDIENTS: 500mls very warm water 200ml boiling + 300ml cold 2 teaspoons No Knead cold pressed oil
METHOD: 1. Mix all the dry ingredients together in a large bowl, make a well. 2. Pour in of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. 3. Cover the dough with CLING WRAP and allow the dough to double in size. 30 minutes 4. Turn the dough out onto a well-floured board or flat bench. 5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball. 6. Lightly oil** a 700gram Pre-Seasoned bread tin. 7. Place both halves of dough into the tin. 8. Allow the dough to double in size. Spray with water and sprinkle with Sesame or Poppy Seeds. 9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown. 10. To clean your bread tins, wait till cool then wipe out with paper towel 11. To make a grain loaf, add 3 to 4 TABS of your favourite grains at Step 1. TEMPERATURES: Electric- 220oC / Fan Forced- 200oC / Gas- 215oC ** Olive oil is a viscous oil becomes sticky when heated and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil.
SUPER MULTI GRAIN LIGHT WHOLEMEAL LOAF DRY INGREDIENTS: 400 grams No Knead Untreated Bread flour 200 grams No Knead Wholemeal Bread Flour 2 Teaspoons No Knead Natural Bread Improver 2 Teaspoons salt 2 Teaspoons sugar 1 Tablespoon No Knead dry active yeast slightly rounded Cup SNK Super Multi Grain LIQUID INGREDIENTS: 500mls very warm water 200ml boiling + 300ml cold 2 teaspoons No Knead Cold Pressed Sunflower oil METHOD: 1. Mix all the dry ingredients together in a large bowl, make a well. 2. Pour in of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. 3. Cover the dough with CLING WRAP and allow the dough to double in size. 30 minutes 4. Turn the dough out onto a well-floured board or flat bench. 5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball. 6. Lightly oil** a 700gram Pre-Seasoned bread tin. 7. Place both halves of dough into the tin. 8. Allow the dough to double in size. Spray with water and sprinkle with Sesame or Poppy Seeds. 9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown. 10. To clean your bread tins, wait till cool then wipe out with paper towel 11. To make a grain loaf, add 3 to 4 TABS of your favourite grains at Step 1. TEMPERATURES: Electric- 220oC Fan Forced- 200oCGas- 215oC ** Olive oil is a viscous oil becomes sticky when heated and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil.
LIGHT WHOLEMEAL & RYE BREAD LIGHT WHOLEMEAL & RYE BREAD 700gram LOAF This is delicious bread. Fresh is just wonderful for sandwiches. It also makes superb toast. The proportions of any three flours may be altered to taste.
DRY INGREDIENTS:
LIQUID INGREDIENTS:
300 grams No Knead Untreated Bread flour
500mls very warm water
200 grams No Knead Wholemeal Bread Flour
(200ml boiling + 300ml cold)
100 grams No Knead 100% Rye Flour 2 Teaspoons No Knead Natural Bread Improver
2 teaspoons No Knead Cold Pressed Sunflower oil
2 Teaspoons salt 2 Teaspoons sugar 1 Tablespoon No Knead dry active yeast (slightly rounded)
METHOD:
1. Mix all the dry ingredients together in a large bowl, make a well. 2. Pour in ¾ of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. 3. Cover the dough with CLING WRAP and allow the dough to double in size. (30 minutes) 4. Turn the dough out onto a well-floured board or flat bench. 5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.
6. Lightly oil** a 700gram Pre-Seasoned bread tin. 7. Place both halves of dough into the tin. 8. Allow the dough to double in size. Spray with water and sprinkle with Sesame or Poppy Seeds. 9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown. 10. To clean your bread tins, wait till cool then wipe out with paper towel 11. To make a grain loaf, add 3 to 4 TABS of your favourite grains at Step 1.
TEMPERATURES: Electric- 220oC
Fan Forced- 200oC
Gas- 215oC
** Olive oil is a viscous oil (becomes sticky when heated) and is not recommended to baste our tins with before baking your bread. We use and recommend Cold Pressed Sunflower Oil. Variation: Add 1 Cup of your favourite grain mix to add more flavour and fibre. Try Mixed Grain, Super Multi Grain, Kaipseed Mix, Kibbled Linseed & Soy Grits or Kibbled Rye.
