I can't decide whether it's laziness or the love of baking that has me baking my own bread rather than putting my shoes on to go out and buy a loaf.
Cottage Loaf with Linseed, Sunflower Seed and Almond Meal
adapted from Good to Know
500g "00" flour
10g dry yeast
10g fine sea salt
30g unsalted butter, softened and cut into small chunks
350ml lukewarm water
1/4 cup L.S.A (Linseed, Sunflower Seed and Almond Meal)
Put the flour and yeast into the bowl of an electric mixer fitted with the dough hook. Mix briefly to combine. Add the butter and salt and the about 300ml of the warm water. Mix on low speed. If the dough is dry, keep adding the water a little at a time until you have a dough ball that come away from the sides of the bowl. Mix for another 5 minutes with mixer on low.
Turn the dough out onto a lightly floured work surface and knead with your hands for a few minutes. The dough should be soft and elastic.
Put the dough into a lightly oiled bowl, cover it with cling film, and leave it to rise for an hour in a warm place.
Knock the air out of the dough with a firm punch. The dough should deflate. Turn the dough out onto a lightly floured work surface and add the L.S.A.. Knead the L.S.A. into the dough.
Cut the dough into two portions, one large than the other and roll them into two balls. Place the smaller ball on top of the larger ball. Flour your finger and make a hole in the middle of the dough, through both balls all the way through, until you can touch the the work surface with your finger. Use a sharp knife to cut lines down the sides of the loaf and place it onto a large baking tray lined with baking paper. Cover the dough with oiled cling film and leave it to rise for another hour until risen.
Preheat the oven to 220 C.
Put a large dish in the bottom of the oven and pour a little bit of water into it. This will create steam in the oven. Place the bread onto the shelf above the water and bake for 25 - 30 minutes. The loaf is ready with it is golden and risen and sounds hollow when tapped on the base.
Jen, I'm blown away!! This is so gorgeous. I want to reach in for a slice in that last photo!
ReplyDeleteThanks Marie. I love baking my own bread. It's so satisfying... and delicious.
DeleteYou and your perfect pictures/recipes...Gosh I love your blog. Your bread is amazing and the shape is so cute! Gotta do this one!
ReplyDeleteAwww. You're so kind Gabrielle. Try it. It's a good one.
DeleteOh, I am so with you! I too would rather bake a loaf/cookies/cake instead of making the effort to leave the house to buy baked goods!! This loaf is stunning by the way :-)
ReplyDeleteThanks Jo. I can't remember the last time I bought a cake.
DeleteI think it's only worth baking your own bread if you make something special, and this bread fits the bill. I want to reach into those photos and pull of a hunk of it right now.
ReplyDeleteThanks Sue. You're so right. A homemade loaf should take pride of place at the table.
DeleteLately I am in the same mood, I´d rather bake my goods than rush out for them! Your bread is gorgeous, I love the seed combination!
ReplyDeleteThanks Viviana. I'm so glad I'm not the only one who'd rather bake than buy.
DeleteI love making bread. There is something so essential about it. So life affirming. I must make some over the Easter long weekend. I love the addition of LSA to this mix too, and the shape is simply gorgeous. As always, beautiful.
ReplyDeleteThanks Amy. I think bread baking satisfies something deep in us.
DeleteThat is such a gorgeous loaf of bread. Ah, I wish I had your skills (mine never have such a beautiful crumb, I think I just don't have the bread baking gene). That photo slathered in butter and jam is begging to be stolen and devoured with a mischievous grin.
ReplyDeleteBread baking is in my DNA I think. My mother and her mother, and her mother baked. You can have a slice of my bread anytime.
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