This is our favourite bread at the moment. The seeds make it so tasty.
- 6.5 cups of flour – at least 4 cups white and then you could mix in another type or two
- 1.5 tablespoons instant yeast
- 1.5 tablespoons salt
- 3 cups luke warm water
What you do now
- Mix all the dry ingredients together
- Add the water and mix into a ball
- Knead for about 6 minutes
- Set aside in a big mixing bowl and pour a bunch of different seeds over it – I put sesame, pumpkin, sunflower, flak – anything you have really
- Cover with a plastic bag and leave somewhere warm for a couple of hours
- Knead again.
- If you want to bake it then, make it into 2 loaves – a round ball if you like or a longer one, any shape you want.
- Dust a metal baking tray / pizza stone with corn meal and place each loaf on.
- Dust the top with flour and leave for about 15 minutes, they are then ready to bake
- 425 degrees F for 30 minutes
I hereby promise to give you good food, not rabbit food. So I’ll start off with beer bread. It is delicious and once you get in the swing of it, easy peasy.
Buy quality ingredients and forget low fat, 2% fat, reduced fat bullshit. Full fat will fill you up, it will reduce your hunger so you won’t keep eating. Just eat in moderation. If you want to buy no fat products this is not the site for you. I am a full fat chick. Taste not quantity.
Ingredients for one loaf
3 cups of unbleached flour
1/4 teaspoon instant yeast
1 1/2 teaspoon salt
3/4 cup + 2 tablespoons room temperature water
1/4 cup + 2 tablespoons lager
1 tablespoons white vinegar
What to do
- Put flour, salt and yeast in a bowl and mix
- Add liquids and mix together (I use my hands) to make a shaggy ball
- Place in a big bowl, sprinkle with a little flour and cover with a tea towel
- Leave somewhere warm for 8-18 hours
- Get a dutch oven / heavy bottomed saucepan without a handle you can put in the oven….smear a little butter or oil all over the inside, then sprinkle flour in and shake it all around so it is coated
- Knead dough – stretch it, fold, stretch it, fold, stretch fold till it is springy and not sticky. Use your body, part of staying active and feels wholesome and sexy all at once (ok maybe that’s just me)
- Make dough a ball and pop into the dutch oven. Sprinkle with flour and cover with a tea towel
- Leave for about 2 hours somewhere warm
- Sprinkle top with flour and slash with a knife about 1/2 inch deep – a cross, 3 parallel whatever you like
- Put the lid on the dutch oven and place in the oven on the lowest rack.
- Turn oven on to 425 degrees F / 219 degrees C and bake for 45 minutes
- Remove lid and bake for a further 20 – 30 minutes until brown
- Take out of the oven and cool on a wire rack or balance on 2 wooden spoons, 2 upturned mugs, whatever is handy….
- Let cool as long as you can manage and then spread butter. Throw away any crappy margarine you may have and put butter on. Yes THAT is an order.
- Attempt not to eat all at once.