Several of the competition recipes need bread to accompany the main dish, and even more fine bean and lentil recipes do, so here’s what I usually do for a tasty fairly quick bread.
Put into the breadmaker (in roughly this order):
- a cup or two of warm water (if you are not Vegan you will get softer bread adding an egg to the water or substituting milk for the water)
- a Tbsp of dried yeast (the fancy mixes work even better)
- a Tbsp of sugar
- 1-2 cups of wholemeal flour
- 1-2 cups of plain (strong = breadmaking = hi-grade) flour
- some (1/4-1/2 cup?) flax seed (Linseed) to add fibre, and vitamins and minerals, and above all taste
- 1/4 cup gluten flour
- tsp salt
Start the breadmaker on the dough setting, unless you are more practiced than I you will need to adjust the flour and water till the dough seems roughly right (not stickly and sloppy, but not too hard and crumbly either).
Meanwhile put in a covered dish:
- 1 cup mixed kibbled grain – today I am using kibbled wheat and rye flakes (Isn’t “kibbled” a nice olde worlde word? But I could not get kibbled rye at the supermarket and was not near the bin-inn…)
- 1 cup boiling water
When the dough is risen switch off at the mains, add the soaked kibbled grains, and switch on again. For really solid and tasty add 1/2 cup seeds (pumpkin, sunflower…). At this stage you may need to add more flour, it depends how dry your soaked grains are…
When kneaded either:
- make flatbread – just pull off tennis ball (or a bit smaller) lumps and roll or pat into a flat “loaf”. Leave to rise and then either bake (200C), grill or BBQ sloshing oil and sprinkling with salt makes them even nicer 🙂
- make country focaccia, roll into French Stick like sausages. Leave to rise and spread. Bake (200C) till then give a nice solid tump when you tap them.
“Leave to rise” depends on the heat, phases of the moon, how much of a hurry you are in (bread dough before it is ready to cook can sense hungry children and rises more slowly in their presence) but an hour in the airing cupboard or in the oven on 50C is often enough. It should at least double in size.
NB: brushing the top with oil, or milk, or egg, or even water really helps the crust, sprinkling with salt and seeds adds interest too. You can also add herbs, rosemary is great, but add them late in the final mix even after the kibbled grains.