Now that we're all (mostly) settled and I'm back to getting the
good, bulk wholemeal flour I've started making our bread again. And boy, how I missed homemade bread! I'm sure my waistline hasn't missed it though!
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.