Saturday, 15 September 2012

Jo-Anne's Breakfast Bread

Great bread for breakfast, full of fibre. Also a little sweet.

If you have a starter in fridge use it in the mix. Or start a starter the night before
200 flour
200 water
sprinkle of yeast
mix and put in fridge overnight
1000 grams of flour split half and half white bread flour and multigrain flour
500 g liquid - buttermilk, water, reg. milk, or a combo of two.
25 to 30 g butter or oil Hazelnut oil is delicious in this bread
4 g yeast
24 g salt
50 to 100 g sugar or honey depending on how sweet you want it to be.
Add during the mixing...
raisins or other dry fruit
dates are good
nuts such as walnuts
weigh all in the mixer bowl starting with the liquid.
don't add fruit and nuts till the dough is formed
add fruit and nuts
sprinkle some cinnamon into the mix if you want
spray a big plastic bowl with a lid with oil. Add the dough
let sit covered for 45 min.
fold and turn once, don't abuse the dough
let sit covered another 45 min.
press out air gently and put in fridge or prepare to bake.
It can go in large bread tins or free form. The dough is pretty tight. All the multigrain. 
Dump on counter and divide in half.
Fold each half over itself and let it sit for 10 min.
pat down into a rectangle and start to roll it in on itself eliminating the edge.
when you get it rolled into a log pinch the seam and leave it on counter under a cloth for about an hour.
heat oven to highest heat. Use a stone for free form bread.
Bake for about 20 min at high heat then reduce heat to about 350. You can turn the loaves at that point since most ovens bake differently on each side. Reverse and reverse the loaves.
When they are done, leave them in with a spoon stuck in the oven door to let in some air.
Take out and cool on rack. 
This bread is best served toasted. It is a bit heavy but loaded with fibre and tasty.