Tried something new
I forgot to take my SD Starter out of the fridge for baking today, so I used Yeast instead.
Mind you, my kids love this Bread and it tastes fantastic if I say so myself.
The taste is malty and nutty at the same time.
500g strong bread flour
300g wholemeal flour
200g rye flour
1tbsp dark soft brown sugar
2tbsp dark treacle
600g warm water
First I mixed the flour with the sugar , salt , butter, yeast and mixed seeds together.
I added the dark treacle to the water, mixed it well and added it to the flour, mixed it well.
Dough kneading for 20 minutes * quite sticky dough so ended up adding about 2tbsp of wholemeal flour while kneading *
2 hours bulk fermentation, gentle degassing, halved the dough, shaped to batards and added them into 2 greased loaf pans.
Final proofing for 30 minutes.
Baked at 230C for 15 minutes , reduced the temperature to 200C and baked for 30 minutes.
Halfway through baking I turned the loaf pans to ensure even browning.
Here are the results.
* Sorry for the missing first slice, I just could not resist , my excuse is: we needed a crumb shot anyways hehehe
This bread is great with sweet toppings or savoury toppings and cheese too.