Country Grain Brown Bread with raisins

Country Grain Brown Bread with Raisins
Country Grain Brown Bread with Raisins

This is really good! It is my standard bread recipe with a little tweak.

Mix 1 tsp sugar, 5fl ozs warm water, 1 tbsp dried active yeast and leave for c.10 minutes until it has frothed up in anticipation. Then add to:

750 g four – strong brown (c.66%), country grain (c.33%)

1 tbsp oil

generous pinch salt (I use Maldons Sea Salt)

generous tbsp golden syrup

c.10 fl ozs soya milk into which I whisked an egg

generous handful of raisins soaked on some very hot water while the yeast came alive

Mix it all up, scrape the dough off your fingers, and leave it alone for about 15-20 minutes to ‘pull itself together’. Then stretch and fold for a minute or so until it feels gorgeously elastic. This time I put the dough in the fridge overnight and stretched and folded in the morning before leaving to rise in two tins. I baked at 200C for c.10 minutes and then turned the oven down to 180C for another 35 minutes. Then I went into the garden to resist cutting the hot bread and layering on proper butter …. you can tell I didn’t wait too long!

Best-ever Bread – wholegrain, spelt, and soya milk

DSCF6416OK, it doesn’t look great, but the taste was absolutely wonderful, and even after four days it is very good – fresh and toasted.

I used my basic bread recipe, learned at the first of only three evening classes in baking:

750 gms flour, consisting of 300 gms wholegrain flour, 300 gms spelt, 150 gms brown flour

1 tbsp golden syrup, 1 tbsp oil

1 tbsp dried active yeast

A large handful of raisins soaked in boiling water (which I added to the liquid)

c.16 fl ozs soya milk and a little water

I baked at 200C for 10 minutes, and then continued at 180C for 35-40 minutes

Spelt and Rye Breads

The project to make bread which looks good – and tastes very moreish – continues. I am playing with a basic recipe which is the following:

750g bread flour
17g dried active yeast
15-16 fl ozs liquid
1 tbsp sweetening
2 tsps salt
1 tbsp fat

Spelt Bread in front; Rye Bread behind
Spelt Bread behind; Rye Bread in front

Spelt Bread

500g spelt four; 150g strong white flour; 100g strong brown flour
17g active dry yeast
1 tbsp brown sugar
1 tbsp oil
15-16 fl ozs of a mixture of yoghurt, sour cream, and water (I had some leftovers in the fridge!)

I baked at 190c for 10 minutes, and then reduced to 170C for another 35 minutes

Rye Bread

450g rye flour; 200g strong white flour; 100g strong brown flour

A handful of raisins soaked in some of the hot liquid, and a few walnuts

Liquid, yeast and fat as above, and same baking temperatures and times.

And as soon as it cools…..!