|
REDUCED WHEAT BREAD
.
You will need:
450g Chestnut flour (or
chestnut/Hazelnut/Fig flour mix which was
used in the loaf pictured above).
200ml prepared warm water (1 part boiling
2 parts cold)
1 Sachet of Yeast (quick action
yeast)
large pinch Vitamin C powder (1/4
tsp)
1 tbsp olive oil (or similar)
1 tsp salt
Optional: Add some Xanthan Gum (Gomme
Xanthane) to help make the bread more "elastic", but not really
necessary for this particular flour as it does contain 65% wheat flour.
It was lovely fresh from the oven with butter and superb toasted -
it kept for at 5 days in a plastic food bag with no problems.
Method:
Oven to 220 oC / Fan 200oC/425oF/Gas
7
-
Mix the flours together with the salt and
Vitamin C powder
in a food processor and add the contents of the yeast sachet.
-
Add the oil to the flour, mixing on slow
speed
-
Pour in the warm water a little at a time
until the mixture becomes a firm dough - depending on your flour brand,
you may use a little more or a little less. Don't let it get sticky.
-
When all ingredients are mixed, leave the
processor on slow, to knead the bread, for 5 mins.
-
Turn out into a greased 1kg / 2lb loaf tin
(Or even better, get a supple
 Tefal
Proflex Cake 26cm (pictured left) tin for best results.
They are around 15€ from all good supermarkets. I wouldn't use
anything else.
-
Leave to rise in a warm place for about an
hour and until doubled in size.
-
TIP: Support a dampened tea-towel to cover the bread but
not touching it - I use two tumblers, one at each end of the loaf tin
and drape the damp tea-towel over like a tent.
-
When the bread has at least doubled in size, gently
place in the middle of the pre-heated oven and bake for around 30-40
minutes.
-
When it looks cooked, turn it out and tap
the bottom - if it sounds relatively hollow, it's cooked. Leave to cool
on a wire rack.
OTHER RECIPES
Please feel free to contact
us about anything to do with the subject of Central France.
|
