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This recipe for standard bread-loaf pan.   
This is the most unbelievably delicious home made bread without using bread improver. Into this recipe dough takes a shorter time to prove. Do not let the dough rise longer than specified time as it will sink when put into the oven.
 
bread tin (Length 24 cm x 11 cm  wide by 9.5 cm deep)
 
Makes one loaf – 0.855 kg
 
Line sides and base of bread tin with baking paper.
 
300 g water
260 g white bread flour (hard flour)
260 g plain wholemeal flour
55 g cooking oil
20 g – 25 g honey
3 & 1/2 tsp level dried yeast
2 tsp level ground himalayan pink salt or your choice  
2 tsp organic apple cider vinegar
 
Method

1. Place water into TM bowl and heat to 37 degree celsius / 2 minutes / speed 1.

2. Place flour into TM bowl then the other ingredients. Mix for 5 seconds / speed 5.
Knead the dough on Locked lid position / 6.30 minutes / interval setting. 
Do not add extra flour if the dough is sticky. Handle the dough with oily hands. 

3.Roll and shape dough to fit into tin. Very loosely cover with the cling wrap and leave in a warm place to rise for 35 to 40 minutes.
 
4. Preheat oven 190°C (fan forced oven180°C).
 
5. Spray with cold tap water and bake for 30 to 32 minutes, or till bread sounds hollow when you tap the top with your fingers.
5. Remove bread from the tin, remove baking paper and place back into oven and bake for another 6 to 7 minutes.

6.Cool on wire rack.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Hints & Tips;

For quick rising, heat the fan forced oven to 30°C and switch off once  this temperature is reached. Place the loosely covered dough into oven and close the oven door to rise the dough. You will only need to let the bread rise for 15-20 minutes this way.
 
This bread can keep in pantry up to 4 days.
 
Replace honey with pure maple syrup, raw sugar, coconut sugar or rapadura sugar. 
Replace organic apple cider vinegar with apple cider vinegar.
 
 
 
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