|German Grain Bread Mix|
Lorraine's book is simple and lovely - clear recipes and nice simple but perfect photos, well worth the investment (thank you June).
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500g strong white bread flour plus extra for dusting
2 teaspoons salt
1 x 7g sachet of fast-action dried yeast
80ml olive oil plus a little to drizzle
150 - 250ml warm water
Vegetable oil or oil spray for oiling
1 bunch fresh rosemary sprigs
Large pinch of sea salt for sprinkling
What to do...
|Rosemary studded going into oven|
- Dust a large flat baking tray with flour
- Put dry ingredients in a bowl and add olive oil plus enough warm water to make a soft but not sticky dough.
- The dough should feel pliable not tight or difficult to knead.
- The more water that can be added the lighter the bread will be, but resist the temptation of add more flour.
- Knead by hand for about 10 mins! (This is good for those "tuck shop" arms) or 5mins in an electric mixer with a dough hook.
- The dough will feel stretchy when pulled.
- Test by making a ball with the dough and press a shallow indent 1/4" in the side, if the indent disappears by way of springing back the dough is ready to shape, if not keep kneading!
- Shape into an oval and place on the tray flatten out to 12in" long 8"wide cover loosely with the oiled cling film (but make sure it is airtight).
- Preheat oven to 200C (400F) Mark 6
- Leave dough in a warm place for 1 hour or until it has doubled in size.
- With a floured finger press holes in the dough - right down to the bottom - at regular intervals .
- Take sprigs of rosemary and press into the holes.
- Sprinkle with sea salt and place in the top third of the oven.
- Bake for 25-30mins or until well risen, golden and sounds hollow when bottom is tapped.
- Remove from the oven, drizzle with a little olive oil and leave to cool on the baking tray .
- Perfect served warm with olives or a hearty bowl of my pumpkin soup.