Ingredients
- 500g bakers flour (I grind my own whole wheat and make a white/whole wheat mix)
- 15g dried yeast
- 300ml lukewarm water
- 1-2 tsp salt (or to taste)
- 1 tbsp sweetener (honey or agave syrup etc)
- 1 tbsp olive oil mixed with 1 tbsp water (for brushing top)
Method
- Put lukewarm water into TM, followed by yeast, sweetener, flour and salt. Knead for 5 minutes on interval speed
- Allow dough to rise for about 45 minutes
- Knead again for 1 minute
- Turn dough onto floured surface/mat and shape into loaves
- Place onto baking sheet and let rise for another 20 minutes (it will double in size)
- Make thin cuts on top, and brush with olive oil and water mixture
- Set oven to begin pre-heating at 210°C. Place an ovenproof container in the oven with water.
- When it reaches 210°C, dust loaves with flour, place into oven and reduce temperature to 200°C. Bake for 25-30 minutes
Tips
- If the dough appears too sticky after the first rising, just add a bit more flour before the last minute of kneading. Sometimes the required amount of flour will vary according to humidity levels
- Easily adapts to making one loaf, two smaller loaves or rolls. Adjust baking time accordingly
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