Still lacking bread inspiration. But I was stood in a supermarket looking at their flour range and happened to stumble across an oak smoked malted blend bread flour. It sounded pretty interesting so a bag went in the shopping trolley. It also happened to have a basic recipe under the label, which was what I followed.
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Sorry about the stump. I forgot to take a picture until almost all the loaf had been eaten |
I won’t bore you with the recipe up here because it’s pretty basic, but there are a few things worth mentioning. The dough didn’t need a lengthy bit of working because of it being unrefined, not something you’d ever get the elasticity of white bread with. It rose fine but didn’t have a hell of a lot of oven spring when I baked it, which has made me think I need to invest in a baking stone or a new loaf tin. The finished loaf didn’t have much of a firm crust and the flour didn’t have as much flavour as I was expecting from it’s fairly long-winded title. It wasn’t that expensive so I didn’t feel cheated in that respect, but it was a little disappointing.
Simplified recipe
Ingredients
500g oak smoked strong malted blend flour
1 ½ teaspoons salt
10g fresh yeast
2 teaspoons runny honey
330ml warm water
Method
1. Put the flour and salt in a bowl and mix together
2. Rub the yeast into the flour
3. Make a well in the dry ingredients and add the honey and water. Bring everything together into a dough, turn out onto a work surface and work for around 5 minutes “until smooth”. Place in a bowl, cover and leave in a warm place to double in size (about 1 hour)
4. Once the dough has risen, you can shape it. I made an average-sized loaf but you could cut it into 8 and shape into balls. Cover the dough and leave it in a warm place to double in size again (about 30 minutes)
5. Preheat the oven to 200°C (400°F or gas mark 6)
6. If making a loaf, bake for 30 minutes. For buns, bake for 15-20 minutes
References
The label on Bacheldre Watermill Oak Smoked Strong Malted Bread Flour
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