To make a 750g loaf. This was delicious with home made peanut butter.
- 290ml water
- 2T oil (I use rice bran oil)
- 1 1/2 tsp salt
- 2T sugar
- 3c bread flour
- 2 T mix of:
- Pumpkin Seeds
- Sunflower Seeds
- Puffed Quinoa
- Coconut Thread
- *You can mix this yourself or Hubbards conveniently sell a Seeds & Ancient Grains Mix
- 2T milk powder
- Baby formula also works and has the benefit of fortifying it with added vitamins & minerals!
- Can replace with Almond Milk powder or Coconut Milk powder.
- 3 tsp bread improver yeast
Allergies: soy free, egg free, dairy free* nut free.
- Put everything into the breadmaker in order listed. Select Dough only.
- When it finishes, select Dough only again so that it goes through another knockdown/rising cycle.
- Take out dough, knead for a couple of minutes, and place in bread tin. Let it rise while oven heats.
- Heat oven to 220’C.
- Bake at 220’C for 10 minutes, then at 180’C for 30 minutes; you may want to lower the oven tray when you turn the temperature down. I also recommend removing the loaf from the bread tin for the last 5-10 mins of cooking to allow even browning along the base.
- Bread should sound ‘hollow’ if you take it out of the tin and knock on the bottom.
Note: This will not turn out the same if you simply cook it in the breadmaker (it will be okay but not amazing) because the bread is contained by the size of the breadmaker and you can’t vary temperature and distance from heat.
Tip: A longer rising time will result in fluffier bread. I have sometimes done 4 knockdowns (two lengthy and two short) and 4 rising times meaning that the bread with 4-8 hours of ‘proofing’ before baking. Gluten based bread loves getting knocked around; all that kneading and rising helps to elasticate the dough and allows the gluten + yeast to work together to create tiny air bubbles.
If you’re interested in the chemistry of breadmaking check out this great post from Serious Eats.
Did you know? A commercial bakery will go from start to bag in 3 hours or less when making bread; traditional methods (and sourdoughs) take 18-25 hours. One theory behind rising numbers of gluten sensitivity and celiac disease is our move away to industrialized baking; a longer rising time results in decreased gluten proteins as they break down and change. It’s something to think about if you’re considering decreasing gluten in your diet.