Home baked bread: Recipes beyond the basic Loaf (Use your Loaf: How to bake bread at home) by Daly Jason

Author:Daly, Jason [Daly, Jason]
Language: eng
Format: epub
Published: 2014-01-14T23:00:00+00:00

Monk’s Bread

This recipe produces a dense, wholesome and flavourful loaf. So, if you like your bread light and airy you may wish to give this one a miss. But you will be missing out as it has a great flavour and the addition of oats is fantastic. But it is also a difficult bread to knead. Definitely not one for novice bakers.

Ingredients (makes 2-3 loaves)

1kg/2lb 4oz strong wholemeal flour

600ml/20fl oz warm water

6tbsp rolled oats

20g/0.7oz salt

10g/2tspquick yeast (dried)

1tbsp honey

1tbsp melted butter

Rye flour for coating

Directions

Mix the flour, oats, yeast, salt in a large bowl. Next add the water and combine to form a soft dough, and then finally add the honey and butter. I prefer to knead by hand so tip the dough onto a floured work surface and flour your hands and knead until the dough is smooth and silky. This will roughly take 7-14 minutes. The dough is very stiff, dry and uncooperative and will give your arms a real workout! If you struggle you can use a food processor with a dough hook, mixing on slow speed for about 10 minutes.

When the dough has been sufficiently kneaded, shape into a round, coat with a little oil, cover and leave to rise until doubled in size. This will take around 40-60 minutes.

When it has risen, tip out and deflate the dough by gently pressing it with your fingertips. Divide the dough into 2-3 portions and form into a round again. This shaping is to let the dough relax so it is easier to shape. Leave it to rest for 5-10 minutes

It is also a good idea to preheat your oven now to 2500C/4750F/Gas Mark 10 with a heavy baking tray or baking stone inside. Also place a roasting tin or Pyrex dish on the bottom.

Shape the loaves as required, and then coat them in rye flour. This gives the finished loaves a nice rustic look. Leave to prove for a final time until they are almost double in size, usually 20-45 minutes.

When the loaves are ready for baking slash the tops if you wish, and spray with a little water. Boil the kettle then place the loaves in the oven and pour a little of the boiled water into the roasting tin/Pyrex dish. This produces a burst of steam.

Bake for 10 minutes at 2500C/4750F/Gas Mark 10, and then reduce the heat to 2000C/4000F/Gas Mark 6 if still pale or 1800C/3500F/Gas Mark 4 if noticeably browning and bake for another 25-30 minutes. When it is ready remove from the oven and tap the bottom – it should sound hollow. If not, return to the oven for another 5-10 minutes.

Leave the bread to cool on a wire rack before slicing, then enjoy… This bread is great with thick butter, cheese and honey; just make sure you slice it thinly.

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