Tuesday, January 3, 2012

Mixed Grains Bread - Pan Casero de Grano Mezclado

The classic crusty white bread is delicious, but sometimes you need the flavour of lovely grains to pair with a delicious salami, a lovely virgin olive oil or making scrumptious sandwiches!  Happy New Year!

Mixed Grains Bread

  • 4 cups of wholemeal flour
  • 1 cup rye flour
  • 1 cup plain flour
  • 2 1/2 teaspoons of salt
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons finely grated orange rind
  • 2 x 7g sachet dry yeast
  • 2 1/4 cups lukewarm water
  • 2 tablespoons of oil or melted butter
  • Beaten egg
  • Crushed buckwheat, cracked wheat coarse salt, sesame seeds or caraway seeds for topping
Put flours, salt, sugar, orange rind and yeast into a large bowl, make a well in the centre.  Combine the lukewarm water and the oil, pour in and beat well with a wooden spoon until most of the flour has been combined.  Then mix with your hands to make a dough.

Knead well on a lightly floured surface for 5-8 minutes, or until dough is smooth.  Put into a lightly greased bowl, turn the dough once so that top is greased.  Cover with a warm damp cloth or greased plastic film.  Leave in a warm place until the dough rises to twice its size.

Punch your fist into the centre of risen dough, draw edges to centre to form a ball, then knead on a lightly floured surface for about a minute.

Shape into two oblong loaves and place on a greased oven tray.  Brush the top of each with a little warm water, leave in a warm place until almost doubled again.

Brush with a beaten egg, sprinkle with one of the toppings and bake in a very hot oven for 35-40 mins. Bread should sound hollow when tapped - if not return to a hot oven for another 5 mins.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube Channel!

Cocinar, comer y ser feliz!

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