Life on the creative side

A Hearty Basic Bread Recipe

Hearty basic bread:

DSCN0879

As I mentioned in a recent post, I have been making  this great basic bread based on  a  recipe posted by Diana Bauman, over at the Humble Kitchen blog,  http://www.myhumblekitchen.com/2013/03/simple-european-style-everyday-bread-recipe-with-video/#more-4764.   For the past few days  my son and I  have been experimenting and tweaking the recipe to make an equally simple, but little more hearty, basic bread.  The whole process has been great fun and now I’m ready to share our modified recipe.  It is soooo good and soooo simple you’ll want to throw on an apron and get started.  Let me know how you like this hearty basic bread.

Original “Simple European Style Everyday Bread”

Ingredients:

2 1/2 cups flour (you’ll add more as you knead)
2 tsp salt
2 1/2 tsp yeast
1 1/4 cup warm water
extra virgin olive oil

Diana has posted a really helpful video on “Humble Kitchen” where she demonstrates the entire process, I would definitely recommend you give it a view.

 

My Modified, ” Hearty Basic Bread Recipe”
2 cups flour-unbleached all purpose
1/4  cup almond flour
1/4 cup milled flax seed
1 cup sunflower seeds (next time I think I’ll try pumpkin seeds)
2 tsp salt
2 1/2 tsp yeast
1 1/4 cup warm water
EVOO (extra virgin olive oil)

The method is exactly the same for both the recipes.

Mix well together the all purpose  flour, almond flour, milled flaxseed, pumpkin seeds, salt and yeast in a large bowl.
Stir in warm water until dough is sticky and shaggy.

shaggy dough

shaggy dough

With floured hands knead the dough right in the bowl for 3 or 4 minutes – you will need to dust  the dough with flour  occasionally (no more than an  extra 3 tablespoons) so you can continue to handle it, but you want the dough to stay light and tacky.
Once the dough is holding together and is  firm and  tacky,  pour about a teaspoon of evoo over the dough

adding EVOO to dough

adding EVOO to dough

Then  using oiled hands gently but firmly knead the dough into a tight ball – this is done by placing your  hands a few inches apart on the top of the ball of dough, gently but firmly force the dough from the top of the ball out, over the side, down and under to the bottom while maintaining the shape – apply enough pressure to keep the ball together and to meld the dough back together on the underside of the ball; repeat this for 2-3 minutes until you have formed a tight ball.

kneading dough

kneading dough

kneading dough

kneading dough
Place the dough into a well  oiled bowl, roll the dough in the oil then cover the bowl  with plastic wrap and  a cloth towel, let  rise for one  hour.

cover with towel

cover with towel

place dough in well oiled dough

place dough in well oiled dough

 

cover with plastic wrap

cover with plastic wrap

After the hour  the dough should have doubled in size, carefully remove it from the bowl to  a floured surface – don’t compress or punch down the dough, although it will fall.

remove dough from bowl

remove dough from bowl

Now repeat the kneading process from  he previous step until it is once more a tight ball
Place the ball of dough on a cookie sheet,  gently  cut a large X about half an  inch deep across the top of the ball (you will need a razor or very sharp knife).

I use scissors to cut x on top of dough

I use scissors to cut x on top of dough

Rub or brush a bit  more evoo over the top and sprinkle lightly with four
Once again cover the dough with plastic wrap and a towel and let rise for another 20 minutes.

cover dough with plastic wrap and towel

cover dough with plastic wrap and towel

Now pre-heat oven to 500F
After the 20 minutes place it in the  preheated oven  and bake for 10 minutes at 500F- then lower the temperature to 350F and bake for  another 25  minutes

place dough in pre-heated oven

place dough in pre-heated oven

After baking let the bread sit and cool to room temperature  – if you can :)

If you have more self-control than I do, share a photo of your fresh-baked bread.

yummy

yummy

Leave a Reply

Your email address will not be published. Required fields are marked *