Heard this recipe on RadioLive the other morning from FoodLovers.co.nz Haven't made it yet but thought I would share it. Hope to make it this week.
Yield: Makes 1 very large loaf or 2 small loaves. Ingredients 2 teaspoons active dried yeast 3 cups plus 1 tablespoon (765ml) luke warm water 2 teaspoons honey 2 1/4 cups (315g) highgrade white flour 2 1/4 cups (315g) wholemeal flour 1/2 cup (75g) kibbled wheat 1/4 cup (35g) kibbled rye 1/2 cup (70g) sunflower seeds 1/4 cup (22g) rolled oats 2 teaspoons salt Method Grease a 30cm loaf tin with oil. Dissolve the yeast and honey in 1 cup of the warm water and allow to sit for 5 minutes until frothy. Combine dry ingredients in a large bowl and make a well in the centre. Pour in the yeasty water plus the remaining water and mix well. Tip the dough evenly into the loaf tin (it will be very sticky). Set aside in a warm spot for 4-6 hours or until dough is well risen and has lots of holes in it (I cover the dough loosley with clingfilm and sit it on the stove top while I have something cooking in the oven below. You could also sit it in a hot water cupboard or at a closed sunny window). Preheat oven to 210 C fanbake and cook bread for 35-45 minutes until the loaf is firm and sounds hollow when tapped. * You can add a mixture of seeds and grains depending on taste and availability.
It's possible that you let it rise too long. That kind of very wet dough doesnt hold the. CO2 bubbles long, especially when it hasn't been kneaded. Try leaving the loaves to rise only until they have increased by about 50%, but not until the top bubbles start to burst.
lodgelocum,
Feb 13, 1:28am
That looks great, bet it tastes as good as it looks.
bev00,
Feb 14, 5:25am
recycling
lindylambchops1,
Feb 15, 12:06am
It was delicious with our home made blackcurrant jam.
griffo4,
Feb 17, 10:59am
Here is a recipe from Alison Holst thought l would share l haven't made it yet but will do when l get time
This "bread" contains no flour of any type so it is suitable for people with gluten intolerance, as well as being low carb and Paleo friendly It's wonderfully savoury and looks like a pretty mosaic when sliced It is good toasted or untoasted
Alison's Pantry Super Foods Nut Bread
It says in the recipe to use Alison's Pantry nut and seed mixes below
1 cup raw mixed nuts
1/3 cup almonds
1/3 cup hazelnuts
1/3 cup walnuts
1 cup sunflower seeds
1 cup chia seeds
1 cup linseeds
1 cup pumpkin seeds
5 eggs
1 1/2 teaspoons salt
1/3 cup olive oil
Preheat oven to 160C
Grease loaf tin 22 cm x 12 cm line with baking paper with some hanging over the side to make it easier to lift out Or you can use 8 mini loaf tins
In large bowl lightly beat the eggs,salt and oil then add the nuts and seeds Chia seeds are inclined to cling to everything so use a rubber scraper to keep them in the bowl When the mixture is combined, turn it into the prepared tin or tins, smooth over the top and press mixture firmly to compact it eliminating air pockets
Bake a large loaf for 1 hour of mini ones for 1/2 hour The load should sound hollow when knocked on the bottom Cool before slicing with serrated knife
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