Wednesday, 12 June 2013

# 358 Wholemeal bread with black treacle

Some breads are best eaten while still warm from the oven, others are best suited for sandwiches but this one is perfect for toasting and I love toast for breakfast spread with butter and /or jam or with a drizzle of honey.

Wholemeal bread with black treacle

20g fresh yeast
320ml lukewarm water
300g strong wholemeal flour
200g strong white flour
1 teaspoon black treacle
Pinch of salt
1 cup mixed dried fruit (optional)

Dissolve the yeast in the lukewarm water.

In the bowl of your stand mixer mix the flours and add a pinch of salt. Make a well in the middle, pour the black treacle and the yeast mixture. Knead with the dough hook until all ingredients are well combined. Check to see if you need to add a little more water.

Tip onto a work surface lightly greased with olive oil and knead for 5-10 minutes until smooth and elastic. Shape into a ball, put back in the bowl greased with a little olive oil, cover with cling film and allow to prove in a warm place until doubled in volume.

Knock back the dough, tip it onto a work surface again and roll it out to a rectangle. Spread the mixed dried fruit and press it into the dough. Shape the dough and place it on a tin or baking tray lined with baking paper and prove again for about 30-40 minutes until doubled in volume.

Bake in a preheated oven to 220 ºC for 10 minutes and then reduce the temperature to about 190-200 ºC for a further 30 minutes.

To check if the bread is baked tap the bottom, if it sounds hollow it's done.