Post 203

Instead of a giveaway, which I really don't have time for, I thought I'd give you a recipe instead.  I've been making bread for years but have never had a great deal of success.  I knew it was in the second rising and despite trying different techniques of kneading, rising, baking times and temperatures it just wouldn't work.

And then Margaret Fulton came to my rescue.

I guess Margaret Fulton is the original celebrity Australian chef, and her cookbooks are much coveted.  So when I found a small volume in amongst Ant's recipe books I was pleasantly surprised, especially when I came across her recipe for a single rise brown bread.  And it works.  Beautifully.  Every time.

I've adjusted ingredients, measurements and method enough to feel that I can safely publish it here.  The original recipe was also for two loaves and I've changed it to one.

One-Rise Brown Bread

2 tbs             fresh yeast

1 tbs              castor sugar

2 ¼                cups warm water

375g             wholewheat flour

375g             white bread flour

2 tsp             salt

2 tbs             vegetable oil

1 tbs             honey

 

Place yeast, sugar and warm water in a small bowl, and set aside.

In a large mixing bowl, combine the remaining ingredients and make a well in the centre.  Add the yeast mixture once it has activated and gently stir to combine.

Turn the dough out onto a lightly floured surface and need for 10 minutes, until it is smooth and springy.  Place inside your greased loaf tin.  Cover with a piece of oiled plastic wrap and leave to rise in a warm place for about an hour until it’s doubled in size.  Brush the top with a little water and sprinkle on poppy seeds (or sesame seeds, or whatever takes your fancy).

Bake in a preheated hot oven, 230˚c (450˚F) for 10 minutes, then lower the heat to 200˚c (400˚F), and bake for a further 30 minutes or until the loaf sounds hollow when tapped.  Turn onto a wire rack to cool.