The much-promised super simple Bread Recipe!
This is the Acorns style bread, from Nicola Jackson who attends the indoor Thursday sessions and brings this bread when Amy can't. So hope to follow with Amy's recipe as well on a new post soon.
This is to make a large Campaillou-style loaf that will keep well for several days. We've lots of lovely flour and olive oil to make this with!
2 tsp fast yeast
150g Malted granary flour
75g Rye flour
Up to 1 tbsp black treacle or molasses
500-600g strong white bread flour
3 tsp salt or to taste
1tbsp Olive oil
NB/ this is our own recipe made by trial and error! It's a very wet dough so use a spatular to mix until you knead.
1) Mix the water with the yeast, rye and granary flour, and treacle and leave for a couple of hours until the watery mix begins to bubble a little. You can leave it longer, overnight if you like.
2) Stir in the salt, olive oil, white bread flour until the mixture becomes doughy enough to knead. Use well-floured hands and knead for 10 mins, adding flour as needed until the dough starts to 'bounce back' when you press it. Only add more than the 500g of flour if you need it as you want a very moist dough.
3) Put in a large clean, oiled mixing bowl, cover with cling film and leave to rise for a couple of hours
4) Pull out of bowl with floured hands and fold over itself several times - like folding a big blanket up
5) Put on a heavily floured baking tray, slash and cover with flour - you need the flour topping to stop it burning
6) Put in Very Hot oven - ours is 250 fan - with a large bowl of boiling water at the bottom. The steam helps it rise and get a super crust
7) Reduce heat in the oven after 30 mins or so to 180 for another 40 mins then take out and leave to cool.
Acorns: a gentle nurturing environment for babies and young children.