Preparation time
0min
Total time
30min
Portion
0
portion(s)
Level
easy
Ingredients
Megan's Wonder Bread
- 500 g bread flour, (I use Lauke Wallaby and sometimes sub out 200 g for 200 g Lauke Bread Mix)
- 300 g water, warm
- 1 tbsp honey
- 1 tbsp oil
- 3 tbsp Mixed seeds, I use pepitas, sunflower, sesame and flax)
- 1 tsp salt
- 1 tsp bread improver, optional
- 1 3/4 tsp dried yeast
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I'm cooking this todayRecipe's preparation
- Mix on
"Dough mode" for 8 minutes. Leave to rise in until peeking out of the top.
Poke down and mix on for another 2 minutes.
Roll out to a rectangle shape and roll up like a sausage, place in large tin.
Leave to rise, covered, in fridge overnight, if desired, or leave in a warm place to until doubled.
Preheat oven to 200C towards end of proving time.
Spray loaf with water and place a dish of water in the bottom shelf of the oven. Steam helps make a crusty loaf.
Bake for 25 minutes. Remove from tin and place back in oven for 5 minutes. (optional for really crusty bread)
Tip
After second rising, divide dough into two equal pieces. Roll into balls and place in tin for a different looking loaf.
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Recipe is created forTM 31
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Comments
my new all round favourite bread recipe! I didn't have vit c, lecithin or bread improver so left those out, and added LSA instead of seeds. it turned out perfectly! I love the slight sweetness from the honey.
Thank you!!
www.thermogourmand.com.au
Forgot to rate, 5 stars!
I love this recipe! Isi's bread rolls are terrific and this loaf is such a sinch to make. Thank you!
Great bread, my go to recipe
I used the term 'breaking it down', because that's easier to understand. At the time of putting this recipe up, I didn't know a lot about flours, gluten, grains etc. After studying nutrition, I now understand a great deal more.
I like to use whole grain flours in my bread making these days and I find that soaking the flour overnight helps to break down the phytic acid and bran layers and allows the gluten to develop more easily. I'm still experimenting to get that wholegrain loaf and when I do, I'll be sure to post it on the Recipe Community.
www.thermogourmand.com.au
As mentioned above, you can use the same amount of seeds as in the 5 seed bread and it will be fine.
www.thermogourmand.com.au
Hi.. thanks for posting this Megan...great bread... came out crusty and moist... I used himalayan salt and too much of it! but apart from that the recipe was terrific.. i used a mix of sunflower,poppy, pepitas and LSA with an addition of soy grits..I didn't have lechithin or vit C.. but no matter.. the loaf is so tasty.. will try those additions next time..
It proved (pun intended) a winner!!
All the best Geejazzer, male 66, Sydney
I used the same amount of seeds as in the 5 seed EDC bread recipe. That made it tasty, but also light and it was fine. I think what I would refine in future is to use less of the honey or substitue it for coconut sugar, since the sweetness was a little off putting. Also I will stick to the right amount of yeast (I used 1 tsp more) and lecithin but perhaps cut out the vit C. It's just a matter of tweaking for a better flavour.
http://www.wikihow.com/Develop-Gluten-in-Bread
Gluten is a protein found in cereal grains and is the major functional component in wheat flour. Also known as vital wheat gluten, it is responsible for the final texture of bread products. Different wheat flours have different protein content; pastry flour has less protein and yields a softer final product whereas bread flour has more protein and yields a firmer final product. All-purpose flour, which has an average protein content that works well for making many dough products, is also extracted from wheat for use in other food products. Vital wheat gluten is often added to meat substitute products as well to help give them strength and texture.
Wheat gluten consists of two major proteins, glutenin and gliadin, that are responsible for the elastic and cohesive properties of gluten. It is these properties that allow for dough to retain gas and expand (or rise), which is what causes the empty pockets of air in bread. It is also gluten that allows for a dough to be sheeted into a thinner dough or pasta without tearing or crumbling. From a nutritional standpoint, gluten provides calories, protein, carbohydrates and some fat. When making bread, it is important to understand how to properly develop gluten in order to prevent it from tearing or sticking during the preparation process.
Also FYI
When using whole-wheat flours or whole grain flours, it will be harder to get proper gluten development. This is due to the extra fiber from the bran and other parts of the kernel of the whole grains; they act like a knife cutting the gluten matrix. This is also due to the high water absorption of the fiber, which takes moisture away from the gluten. In order to compensate for this, extra water and extra mixing will be required.
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