Elliot loves Kenny too! And yes, my benches are normally this cluttered!
I'm not using the breadmaker anymore, I now much prefer to use Kenny to mix and knead the dough and then shape by hand. For our everyday loaf (which I make about every second day) I get two loaves from the following recipe. I've also been making raisin/fruit bread too so I'll post that recipe once I've perfected it.
The verandah is a great, sunny place for the bread to prove. Especially when Matt is out mowing the grass!
The original recipe that I used was from the Kenwood recipe book that came with Kenny but I've tweaked it a bit.
Everyday Wholemeal Bread
Makes two 700ish gram loaves
750g wholemeal flour
150g white flour
3tsp dried yeast
1 tbls salt
1 tbls bread improver
2 tbls honey
500-600 ml warm water
Mix dry ingredients together. Mix through water until it forms a dough.
Mix on minimum speed setting for 1 minute and then turn speed up to 1 and knead for 4 minutes or until dough is smooth and elastic.
Let rise for 1 hour.
Knock down dough with hook on minimum speed and then slowly knead for another minute or so.
Remove from bowl and shape into two loaves.
Place in oiled bread tins and let rise for at least 30 minutes.
Bake in preheated 230C oven for 10 minutes then reduce
temperature to 200C and bake for another 15-20 minutes.
Remove from tins and cool on wire rack.
Oh yum! We make bread too. Sadly no kenny to help ( but little messyfish hates noise so it's not that bad). Kenwoods are great though! I used them commercially too. Your loaves look delicious. I would love to try your fruit and nut loaf. I have been using rye flour to make bread lately. I want to try Jamir and spelt too. Have fun shopping. You are going to my favourite kind of shop!
ReplyDeleteHave you ever tried making a gluten free bread Vicki? It seems to be the one gluten free thing that just doesn't stack up against its gluten counter parts.
ReplyDeletePS Love the piture of the bread 'proving' and Matt mowing in the distance!
We had a great time shopping, got heaps of goodies, apple cider vinegar, carob and organic 70% chocolate, more wholemeal flour and 5kg of rye too, some quinoa, heaps of stuff!
ReplyDeleteHelen, I've not done gluten free, but I've done other non-wheat grains, rye, spelt etc. They're pretty yummy but I'm pretty sure rye has gluten, spelt definitely does. :(
Love the photo's Vic...Lou xo
ReplyDeleteHad to giggle at your benchtop - it looks remarkably similar to mine ;-)
ReplyDeleteI'm yet to get into the routine of regularly making bread. I love the idea of it though because I enjoy kneading by hand, and it might be something Abi gets interested in as she gets a bit older, so hopefully once the next couple of weeks of uncertainty are behind us, and peanut has settled in, maybe THEN I can think seriously about adding it to the schedule!!
Oh yum. I love freshly baked bread and love where you put your bread to rise. Beautiful pictures too Vic.xo
ReplyDelete