first of all i'd like to apologize on the fugly pictures its been raining and gloomy lately its no condition for picture taking so please bare with me...but i can promise you this though that this is a great healthy bread recipe and a MUST TRY. with this same recipe you can ,make variations its so wonderful!
200g bread flour (you may also use all purpose flour)
50g bran mix
2tsp instant yeast (my fave brand is saf instant they never fail me)
170ml cold water or milk
2tsp shortening (you can use butter instead it gives better taste but texture wise shortening somehow gives more fluff so its your pick)
optional ingredient (D)
35g chopped walnuts or pecans or seeds what ever tickles your fancy
- mix ingredient (A) then add (B) in your mixer with bread dough fitted blade (just in case; its the one that looks like a cork screw), let it knead or mix to form a dough.
- add (C) and continue kneading until its becomes smooth and elastic dough.
- then add (D) and mix til combined.
- cover dough with clear film and let it rise in a warm place for 45minutes to 1 hour or until it doubles the size.
- divide the dough into equal pieces, mold them into balls nad leave them to rest for a further 10 minutes.
- then as you would when making white bread, flatten the dough and roll it and give it a firm roll to make sure that the seams won't break during baking and coat them with some flour and put them on to the parchment paper make sure that its seam side down.
- let them proof for another 40 minutes. the last 10 minutes preheat oven at 200c
- then use a very sharp knife to cut out leaf shape (as per photo)
- bake at 200c for 25 minutes.
- when ever making bread it is often a MUST to make sure that at the end of the kneading that the dough become elastic. its important because this is the key for a long lasting softness of your bread. if you have that moment where yor bread is only soft freshly from the oven but when cooled it turned as hard as a rock? this is why. so please its important!
- what do i mean by elastic? to test, rub your fingers with some oil or butter and try to stretch the dough if its breaks easily then there's a whole lotta kneading to do but if its streacthable to a thin film like then that's elasctic.
- ample proofing is also a must for a soft and fluffy bread so don't be a smart ass and reduce the proofing time.
A) for rye bread - omit the bran mix add 50g of rye flour and the rest is the same
B) white loaf - use 250g of bread flour instead of 200g bread flour omit wholemeal and bran mix.