MULTI-SEED BATCH BREAD
(Makes two batch breads)
Making bread is so easy -
all it takes to make good, basic bread is strong,
organic flour, water, salt and yeast. Mixing and
kneading takes no more than 10 minutes, contrary
to popular belief, and leaving the bread to rise
for an hour can hardly be described as a hard-ship.
Good bread requires good, strong bread flour.
Glebe farmís organic flour is milled in Cambridgeshire,
using the farmís own organic cereal products and
local mills. The plains north of Cambridge are
excellent growing grounds for hard winter wheat
packed with protein, creating gluten-rich flour
perfect for bread making.
Bread can be glazed with milk or beaten egg, either
whole, just white or just yolk, or it can be dusted
with flour. An egg glaze topped with various seeds
ups the nutritional value of the bread and makes
a lovely crunchy topping.
Shaping the risen dough into rolls and arranging
them on a baking tray so that they just about
touch will create lovely batch-baked bread that
looks lovely on the table and lends itself really
well to sharing. Use different seeds to top the
rolls, and you have instantly created a choice
This type of bread makes a lovely accompaniment
to autumn casseroles and soups.
1. Place the
dried yeast in a small bowl, together with the
honey or sugar and pour on about 2 tablespoons
of the lukewarm water. Use a whisk or fork to
stir the yeast until it completely dissolves.
Cover with clingfilm and leave for 10 minutes
or until foamy this is called sponging.
up the flour and salt. Add the foaming yeast and
the oil. Use a large wooden spoon to mix the dough.
Tip the dough out on a lightly floured work surface
and use the fleshy palm of your hands to knead
the dough until elastic and glossy about
3. Shape into
a ball and place in a clean, lightly oiled mixing
bowl. Cover with a clean tea towel or cling film.
Leave to rise for 1 hour, or until doubled in
size. You can check that the dough has risen by
prodding it gently with finger. It should spring
back in an elastic way.
4. Tip the
risen dough out on a lightly floured work surface.
Give it a few gentle squeezes and knead lightly
for a minute or two.
the dough into 14 equal pieces. Shape into balls.
Cup both hands around each ball, move around the
work surface while gently stroking downwards and
tucking in underneath like you would tuck
your hair under a shower cap. This will ensure
smooth and evenly shaped bread rolls.
6. Make two
batch breads of 7 rolls each by arranging 6 rolls
around one central roll on a non-stick baking
7. Brush lightly
with beaten egg. Top each roll with a different
the oven to 225°C.
9. Leave to
prove in a warm kitchen for 15-20 minutes. You
can check that the bread is proven by gently prodding
the side of it. It should leave a slightly puckered
the bread in the top half of the oven and bake
for approximately 15 minutes.
provided by www.cambridgecookeryschool.com