11th February 2018

Breads

wholewheat-bread

1. Basic Whole Wheat Bread

1 cup warm water

1 tablespoon natural sweetener

1 teaspoon salt

1 tablespoon oil

3 cups whole wheat flour

Dissolve sweetener in the water then stir in yeast. Let stand 5-8 minutes as the yeast begins to bubble. Stir in the oil and salt. Add one and a half cups of flour. Beat vigorously for one minute. Add remaining flour gradually. Use only the amount of flour necessary to handle dough without it sticking to your hands. Lightly flour table and knead dough for 5 minutes. Add more flour if necessary. Place dough in a large bowl, cover with a clean towel. Let dough rise until double for 30-45 minutes. Punch down, knead briefly. Squeeze out all air bubbles. Shape into loaf. Place in a medium size oiled loaf pan. Cover with a towel. Let rise until nearly double in size for 30-45 minutes. Bake at 350 degrees for 30-40 minutes, until golden brown and bread slips from the pan. Cool on a rack.

2. Corn Bread

2 cups cornflour (maize flour – yellow)

½ cups oats

2 cups soya flour (or soaked soya beans)

½ cup coconut dessicated

1 teaspoon (tsp) honey

1 cup of water

Mix together all dry ingredients; add water ingredients; mix well – moist to the hand; cook at Reg 3 – 4 (around 150 degrees) – for 2 hours. (Low oven for a longer period.)

3. Rye, Corn & Oat Bread

1 cup corn flour

2 cups oats (oat flour)

1 cup rye flour

2-3 cups of warm water

1 sachet

1 teaspoon of salt

1 tablespoon of honey/ malt/ raw cane sugar

1 tablespoon of olive oil (generous)

1 sachet yeast

Mix well all dry ingredients together in a big bowl. In a jug, mix the liquids (honey & water & olive oil). Kneed well all ingredients together until they form into a nice tight elastic ball. Cover with cling film and a cloth and put the bowl in a nice warm place – e.g. place on unlit grill with oven on for consistent warm temperature. When the bread rises to double the size, knead dough again and shape into loaves. Cut a piece of dough and stretch it into a cylinder shape ensuring that you squeeze the air out. Put into warm greased tins and bake with between preheat numbers 6 to 8 for ½ an hour, then turn the oven temperature down to number 3 until baked. (Normally baking is complete when the bread sounds hollow when tapped underneath).

Variations: Onion Bread, Wheat/ Rye/ Rice Bread, Wheat & Soya Bread:

1 cup wholewheat flour

1 cup white unbleached flour

1 teaspoon salt

1 teaspoon olive oil

1 ½ cups of water

1 finely chopped onion

choose your herbs

1 sachet yeast

1 cup rye flour

1 cup rice flour

olive oil

1 cup unbleached white flour

1 cup wholewheat flour

1 tablespoon malt/ honey/ raw cane sugar

Linseeds

Sesame seeds

Poppy seeds

2 –3 cups water

1 sachet yeast

2 cups wholewheat

½ cup soya

1 tablespoon raw cane sugar

Pumpkin seeds

Sunflowers seeds

1 teaspoon salt

1 ½ cups olive water

1 tablespoon olive oil

1 sachet yeast

4. Unlevened Bread

2 Cups of wholemeal flour

½ teaspoon salt

3/8 of cup olive oil

½ cup water

Mix all ingredients together until making a nice soft dough. Stretch the dough on a oiled oven dish with a rolling pin to a thickness no higher than ½ inch. Score the dough into squares before baking and impress each square with a fork. Bake in a heated oven 4 or 5 for about 15 to 20 minutes. Has got to be soft but slightly crunchy.

 

5. Unleavened Corn Bread

2 cups corn flour

1 cup Soya flour

½ cup shredded coconut

1 Tbs malt

1 – 1 ½ cups warm water

¼ cup olive oil

Mix dry ingredients together. Mix malt & warm water together. Add to dry mixture. Kneed slightly. Roll out in pan and cook on low heat for 1 hour – Reg. 3 or 4.