I begin this post with the words of M.F.K Fisher from THE ART OF EATING, because I don’t think I could explain the process of breadmaking any better. She says, and I quote “Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
And so it was that I began my morning by making 2 loaves of bread. It is an amazingly simple and satisfying experience.
Below I have given you my recipe and shared some photos of the process.
INGREDIENTS: makes 1 giant loaf or 2 medium sized loaves
1kg Bread Flour
600ml Luke Warm Water
60g Fresh Yeast
1 teaspoon Salt
1 teaspoon Sugar
Optional 2 Tablespoons seeds – sesame, linseed, sunflower and pumpkin
METHOD:
Put the warm water into jug and stir in the teaspoon of sugar. The sugar must dissolve.
Add the fresh yeast to the water and dissolved sugar. The sugar will help the yeast to activate.
In a separate bowl add the flour, salt, and seeds.
Once the yeast has activated. (it will be foamy in the jug of water), add it to the dry ingredients.
Mix well. If the mixture is too wet add more flour and if too dry add a little more water.
When mixed through, take it out of the bowl and put it on to a hard non-stick surface. Dust the surface with a little flour to stop the dough sticking.
Knead the dough by pounding it with your fists. The dough needs to have a smooth and elastic like texture.
At this point, you can either divide the dough or keep it as is to make a great big loaf. I divided my mixture in half.
Form the dough into the desired shape.
Place these on to a baking tray lightly dusted with flour. This will stop the loaves of bread from sticking to the tray.
Leave the bread to rise. This is the stage when the yeast is activating and growing. The loaves should grow by about a third.
Heat the oven to 200 Celsius. When the oven is up to temperature place the tray with the loaves in the middle of the oven to guarantee an even bake.
Bake for about 20-30 minutes checking that the loaves turn a lovely golden colour.
When ready, take them out and allow them to cool on a rack for about 15 minutes before serving.
The loaf I made was great with cheese and a lovely fresh garden salad.
