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Tuscany, Dark Rye and Sunflower Bread

This bread is soft and moist and has a lovely crunch. 

 

DRY INGREDIENTS: 

300 grams No Knead Dark Rye Bread Mix 

150 grams Tuscany Bread 

2 tsp Simply No Knead Dry Yeast

½ -1 Cup Sunflower Kernels

LIQUID INGREDIENTS:  

350mls of Warm Water, use enough to make a moist, stiff dough.   

2 tsp Cold Pressed Sunflower Oil  

METHOD: 

  1. Mix all the dry ingredients together in a large bowl, make a well. 
  2. Pour in ¾ of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a moist stiff dough. NOTE: 50 to 100mls of water maybe left over 
  3. Cover the dough and allow the dough to double in size. 
  4. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.
  5. Oil your bowl and place the dough back into the bowl, smooth side up.
  6. Don’t waste cling-wrap covering the dough, just cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.
  7. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.
  8. Turn the dough out onto a well-floured board or flat bench. 
  9. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball. 
  10. Lightly oil a 700gram Bread tin. 
  11. Place both halves of dough into the tin.  
  12. Allow the dough to double in size. Spray with water and sprinkle with Sesame or Poppy Seeds before placing in oven 
  13. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.

 

TEMPERATURES: 

Electric- 220oC   Fan Forced- 200oC Gas- 215oC