(This recipe makes 4 x 600g loafs of bread – divide the ingredients to make two loafs only)
This week is the first of a series of Quick and Easy recipes for busy readers.The prepared aubergine, marinated mushrooms and hummus all keep well in the refrigerator. The well-rinsed chickpeas and cooked aubergine can also be added to the marinated mushrooms. Please go to our website for Chef Niemand’s tips on preparing aubergines.
|1.350L||Milk, room temp|
- Combine the flour and the yeast in the bowl of the mixer. Add the milk, bran, honey, oil, and salt. Mix on low speed for 4 minutes and on medium speed for 5 minutes with dough hook attachment of mixer. The dough should be slightly soft but with full gluten (elastic) development. Add the mixed seeds after the 5 minutes on medium speed.
- Bulk ferment until double it volume (proofing).
- Divide into prepared bread pans and proof (warm area) until double in volume, bread must be covered with plastic or plastic wrap at all times when proofing.
- Bake at 180ºC for 40 – 50 minutes.