This recipe comes from a Low Cost Cooking evening that I went to with a couple of friends a few months ago. The course was run by local Bronwyn Dunlop who doesn't claim to be a Masterchef, but does know how to stretch her money.
This recipe is a simple one mix dough that you don't have to let rise because it rises in the oven during the first stage of low temperature cooking.
Ingredients
2 cups boiling water
4 tsp honey
2 cups cold water
7 tsp dry yeast granules
2¾ cups high-grade white flour
2¾ cups wholemeal flour
3 tsp salt
2 cups sunflower seeds
4 Tbsp pumpkin seeds
Method:
1. Preheat oven to 80ºC (yep, really low)
2. In a large bowl, mix the boiling water with the honey to dissolve. Add the cold water and yeast and put aside for 10 minutes.
3. Whisk the yeast mixture then add flours, salt and sunflower seeds, and mix with a large spoon until evenly combined. The mixture will be a very loose wet batter.
4. Divide the mixture between two loaf tins, spread evenly and flatten the top. Sprinkle the pumpkin seeds over the top of the loaves, and then run a sharp knife through the top of each loaf in at least 3 or 4 places so that it rises evenly without splitting.
5. Bake for 20 minutes at 80ºC - put the timer on because you don't want it to be any longer than this. After 20 minutes, turn the oven up to 210ºC and bake for a further 30-40 minutes. When cooked, the loaves will sound hollow when tapped. Turn out of the tins while hot and leave to cool.
This bread stays fresh for several days and toasts well. It can be made in larger flatter containers - adjust the cooking time accordingly.
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