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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 8 |
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The smell of bread baking in the oven can transform a dull winter afternoon into one of homely comfort and delight. Ingredients:
1 kg three malts brown flour |
1 tablespoon fine sea salt |
35 g fresh yeast (about the size of a large walnut) |
1 tablespoon sunflower oil |
550 ml warm water (30 in summer, 40 in winter) |
Directions:
1. Add the yeast to about a third (200ml) of the warm water. Leave to froth up in a warm place.
2. Meanwhile, mix the flour and sea salt together.
3. If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water. Knead well for about 10 minutes to a polished, silky soft dough.
4. Cover with a damp linen cloth and allow to stand for 20 minutes.
5. Meanwhile, preheat the oven to 220°C /428°F / Gas Mark 7.
6. Warm the 2 baking trays or 3 small flower pots (about 5 1/2 diameter) then lightly oil. Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
7. Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80°F is ideal) for about 3/4 hr until the dough has doubled in size.
8. Bake for 35 - 40 minutes. Turn out the bread and tap the bottom. If it sounds hollow - the bread is cooked. If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.
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