Saturday, 14 May 2011

Bread Recipe with mixed flours

500g  Strong White Bread Flour / 250g Malt grain seedy flour / 250g Spelt flour
Table Spoon Yeast (and a tea spoon sugar to feed the yeast)
30g Salt (this is my taste - my cook book recommends 20g but everyone likes it a bit different)
30g Olive Oil
625ml water

This combination made the best bread I've made so far.  I let the bread rise in its bowl overnight which might have helped giving the bread plenty of time to rise.  The bread was light and fluffy and I nearly ate half of one of the loaves as soon as they came out of the oven!

What I love about baking my own bread is you can create whatever mixture of flours you like and no one else has your exact taste buds so you really can make it exactly how you like it.  Also its a fraction of the price of an artisan loaf (Around £2 for 3 or 4 loaves).  Bread also freezes really well so I only bake a batch twice a month.  Each time I bake a batch I save a quarter of the dough and freeze it so I have some spare dough when I want to make pizza.

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