An insatiable desire to make bread struck me at 12pm today. You can always trust a Jamie Oliver recipe. Delicious (and not too difficult). The yeast that had expired 2 months ago even managed to make the cut. Next time I would add more whole nuts and fruit.
500g plain flour
500g wholemeal flour
200g roasted blanched almonds, finely ground
625mL tepid water
3x 7g sachets dried yeast
2 tbsp sugar
2 tbsp salt
250g walnuts, roughly chopped
180g dried figs, roughly chopped
1 tbsp fennel seeds
extra flour, for dusting
Mix together the flours. Make a well in the centre and add the yeast, sugar, salt and half the water. Mix to form a gloopy consistency. Add the remaining ingredients to the edges of the flour and gradually bring it all together to form a dough.
Knead for 5-10 minutes, until silky and elastic.
Place in an oiled bowl and seal with glad wrap. Put the bowl in a warm, draught free place and allow the dough to rise until doubled in size - about 30 minutes.
Punch the dough down for 30 seconds by bashing and squashing it. Shape it into desired shapes. I made two logs. Place on a baking sheet lined with baking paper and again cover with glad wrap to seal. Place the tray back in the warm place and leave until doubled in size. Preheat the oven to 180C.
Slash the tops of the loaves (to prevent them bursting) and dust liberally with flour. Place gently into the oven and do not slam the door. Bake for 30-40 minutes or until the base sounds hollow when tapped.
Enjoy
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