Baking bread in a cast iron pot -
a 50/50 White and Wholemeal Loaf
I made this loaf using the cast-iron pot method as shown in my earlier post for a basic white loaf
I used a bread machine to make the basic dough, but you can use any recipe up to an including the first rise. As I didn't have a recipe for a 50/50 loaf, I made my own by combining and adapting two recipes designed for my machine, one for a Basic White Loaf and the other for a Wholemeal loaf.
¾ cup water
1 ¾ tbsp skimmed milk powder
1 ¾ tbsp butter
¾ tbsp granulated sugar
1 ¼ tbsp soft brown sugar
1 tsp salt
1 cup Strong white bread flour
1 cup Strong Wholemeal flour
1 tsp dry yeast
Adding a vitamin C tablet (crushed and added before the flour) is often recommended when using wholemeal flour, to aid the rise. I didn't on this occasion as I didn't have one and as it was 50% strong white flour felt it wouldn't need it anyway.
I followed the machine instructions and added the ingredients, in the above order, to the pan and set the machine to the dough setting which is 6 minutes mixing, 34 minutes kneading and 1 hour rising at 32C.
(if you don't have a bread machine, follow any recipe either for making by hand or food mixer with a dough hook then leave to rise until doubled in size then follow the rest of this method).
I then removed the dough from the machine.....
|end of the first rise|
.... kneaded gently for a few minutes on a floured board and then shaped into a ball
|dough shaped in a ball, ready for baking|
... then made one deep slash across the top with a sharp knife
|the uncooked loaf|
|loaf after 30 minutes baking in oven with lid on|
This was the final result
|loaf removed from oven|
|the final result|
|the proof of the pudding is in the eating|
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