Sara's Wholemeal Toast
Sara's Wholemeal Toast
A lovely recipe by Sara Rynningsjö. Öland Country Wheat and Strong Bread Wheat Flour.
Here’s what Sara herself says about the bread: “It’s a relatively simple bread as the dough is easy to work with and is baked in a tin. Perfect for anyone who’s perhaps baked a loaf or two and wants to try Öland wheat, or simply add more wholemeal to their bread.
My husband particularly likes to toast it, so in our house we call it ‘Sara’s Wholemeal Toast’.”
Here’s what Sara herself says about the bread: “It’s a relatively simple bread as the dough is easy to work with and is baked in a tin. Perfect for anyone who’s perhaps baked a loaf or two and wants to try Öland wheat, or simply add more wholemeal to their bread.
My husband particularly likes to toast it, so in our house we call it ‘Sara’s Wholemeal Toast’.”
Ingredienser
· 150 g Öland wholemeal wheat flour
· 350 g Strong Bread Wheat flour
· 335 g room-temperature water
· 10 g rapeseed oil
· 10 g fresh yeast
· 10 g honey
· 8 g salt
· 350 g Strong Bread Wheat flour
· 335 g room-temperature water
· 10 g rapeseed oil
· 10 g fresh yeast
· 10 g honey
· 8 g salt
Bakning
1. Dissolve the yeast in the water and add the honey and rapeseed oil. Then add the flour and salt.
2. Knead the dough by hand or on the lowest setting in a machine for about 8 minutes, until the gluten has developed well. Leave it to prove, covered, for about 1 hour, until it has increased in volume and feels light and airy.
3. Roll out the dough on a lightly floured surface and shape into a tight ball by pulling the outer edges towards the centre whilst rotating the dough. Leave to rest, covered, on the work surface with the seam facing downwards for about 15 minutes.
4. Shape into a loaf by placing the dough ball with the seam facing upwards and flattening it. Grasp each side of the dough and fold them over to the lower edge of the opposite side so that you have a long, narrow A shape. Ensure the base is the same length as the tin. Roll the dough up from the narrowest part to form a loaf. Place in a greased tin and leave to prove, covered, for about 1 hour, until almost double in size.
5. Preheat the oven well in advance to 200 °C. Also place a heatproof dish on the bottom of the oven.
6. Place the bread in the oven and pour a few decilitres of boiling water into the hot dish. Close the oven door immediately to retain the steam.
7. Bake the bread for about 40 minutes. If it browns too much, cover with foil or reduce the temperature to 175 °C. If in doubt, check the internal temperature – it should be 96–98 °C.
8. Remove the bread from the tin and leave to cool on a wire rack.
2. Knead the dough by hand or on the lowest setting in a machine for about 8 minutes, until the gluten has developed well. Leave it to prove, covered, for about 1 hour, until it has increased in volume and feels light and airy.
3. Roll out the dough on a lightly floured surface and shape into a tight ball by pulling the outer edges towards the centre whilst rotating the dough. Leave to rest, covered, on the work surface with the seam facing downwards for about 15 minutes.
4. Shape into a loaf by placing the dough ball with the seam facing upwards and flattening it. Grasp each side of the dough and fold them over to the lower edge of the opposite side so that you have a long, narrow A shape. Ensure the base is the same length as the tin. Roll the dough up from the narrowest part to form a loaf. Place in a greased tin and leave to prove, covered, for about 1 hour, until almost double in size.
5. Preheat the oven well in advance to 200 °C. Also place a heatproof dish on the bottom of the oven.
6. Place the bread in the oven and pour a few decilitres of boiling water into the hot dish. Close the oven door immediately to retain the steam.
7. Bake the bread for about 40 minutes. If it browns too much, cover with foil or reduce the temperature to 175 °C. If in doubt, check the internal temperature – it should be 96–98 °C.
8. Remove the bread from the tin and leave to cool on a wire rack.