Nothing beats the smell of freshly baked bread wafting through the house. Cutting off that crispy crust and slathering it with butter is a temptation even the most hardened Banter will find hard to resist.
Making bread is wonderfully rewarding, from the therapeutic kneading of the dough to the tapping the loaf to see if it’s baked.
If you don’t feel comfortable working with yeast, then this health loaf, packed with ingredients like bran, fruit, nuts, honey and yoghurt, is a good option. Just mix and bake.
If you’re a novice bread baker, then the easy brown bread is a good way to get started.
HEALTH BREAD
Makes 2 loaves
4 x 250ml wholewheat flour
500ml digestive bran
375ml assorted seeds (sesame, poppy, sunflower etc)
125ml dried cranberries (or raisins)
125ml chopped pecan nuts
125ml chopped dried apricots
30ml bicarbonate of soda
1 litre Greek yoghurt
125ml honey
In a large bowl, combine flour, bran, seeds, cranberried or raisins, nuts, apricots and bicarbonate of soda, then mix well. Combine yoghurt and honey. Make a well in the centre of the dry ingredients and pour in the yoghurt and honey. Mix well.
Spoon the mixture into two greased and base-lined 22 x 11cm loaf pans and bake at 180°C for 45 to 60 minutes. Test by piercing with a toothpick in the centre.
Turn on to a rack to cool.
This loaf is delicious served with a warming soup or with cold meats and cheese and makes the perfect vessel for patés.
Note: Do not be alarmed if the sunflower seeds in the bread turn green the following day. This is caused by the reaction with the bicarbonate of soda. It does not affect the taste at all.
EASY BROWN LOAF
Makes 1 large or 2 medium
500ml cake flour
500ml wholewheat flour
10ml salt
30ml sugar
10g sachet of instant yeast
80g butter, melted
300 – 400ml warm water
Beaten egg for glazing
Sesame seeds
Combine the flours, salt, sugar and yeast in a bowl and mix well.
Add the melted butter and enough warm water to make a dough that is soft, but not sticky.
Knead the dough well until smooth and elastic. This can be done in an electric mixer using a dough hook attachment or by hand.
Place the dough into an oiled plastic bag and set aside somewhere warm to let the dough rise until doubled in size.
Remove the dough from the bag and knead it gently. Divide the dough in half for two medium loaves. Shape into an oval and place the loaves on to a greased baking tray. Cover lightly and set aside somewhere warm to rise for 30 minutes. Make three slashes diagonally in the dough. Brush the loaves with beaten egg and sprinkle with sesame seeds.
Bake at 180°C for 25-30 minutes or until the loaves are golden brown and sound hollow when tapped. Remove from the oven and place on a cooling rack.
Sunday Tribune