Home­made bread not too tech­ni­cal

Central Otago Mirror - - FEATURES - Sim­ple Breads

Gluten . . . a com­pos­ite pro­tein found in wheat, rye and bar­ley, and one of the most heav­ily con­sumed on earth. It is cre­ated when two pro­teins, glutenin and gliadin, are brought to­gether when flour is kneaded and forms a bond. Gluten gives food prod­ucts the elas­tic­ity, struc­ture and abil­ity to bind to­gether. It also traps car­bon diox­ide as the yeast fer­ments, which al­lows prod­ucts to rise.

Our most ob­vi­ous sources of gluten are in breads, pas­tas, ce­re­als, cakes, pizza bases to name a few, but it is of­ten hid­den in things such as stocks, soups, pre­made meals and even sausages.

I have to ad­mit, be­fore this recipe I had never at­tempted to make bread. I had a pre-con­ceived no­tion that it was far too tech­ni­cal for an un­skilled baker like my­self. Thank­fully, good friend and award win­ning ar­chi­tect Louise Wright from Assem­bly Ar­chi­tects proved me wrong. She is a very skilled baker, and un­til re­cently, had not pur­chased a loaf of bread for nearly 20 years.

Louise has taught me so many ver­sa­tile, sim­ple and de­li­cious breads that I am go­ing to have to spread these across two weeks. This week will be a bread that can be used as a pita for kid’s lunches or as a flat pizza bread. The sec­ond will be a de­li­cious nu­tri­tious seed bread that is not that dis­sim­i­lar to com­mon brands such as Molen­berg and Vo­gels. It can be a more so­phis­ti­cated ac­com­pa­ni­ment to soups, sal­ads and sand­wiches. Both are adapted from recipes in Moro: The Cook­book by Sam and Sam Clark.

Pita Bread/Flat Bread

3 cups white flour plus ex­tra for dust­ing

tea­spoon Ed­monds Sure­bake yeast

tea­spoon salt 300ml warm wa­ter 2 ta­ble­spoons olive oil 1. Dis­solve the yeast into the wa­ter and set aside. Place the flour and salt into a large mix­ing bowl. Slowly pour in the wa­ter mix­ing con­stantly by hand. 2. Once all the wa­ter has been com­bined, pour in the olive oil and knead it in. 3. On a clean bench top sprin­kle with flour and knead the bread for about 5 min­utes un­til it is soft and elas­tic. If it is too sticky add more flour a lit­tle at a time. 4. Set the dough aside cov­ered with a cloth for about an hour. 5. Pre­heat your oven to 220 de­grees. Di­vide the dough into about 6-8 even pieces and roll into balls. Roll out each piece on a floured sur­face un­til it is about 4-5mm thick and roughly in an oval shape. For flat bread, roll to about 3mm thick and into a round cir­cle. 6. Place on trays on bake proof pa­per and cook for ap­prox­i­mately 5-8 mins un­til bread has puffed up and cooked through.

Seed Bread

5 cups whole­meal flour 2 cups white flour 825 ml warm wa­ter 1 heaped tea­spoon Ed­monds Sure­bake yeast 2 tea­spoons sea salt 5 ta­ble­spoons sun­flower seeds 5 ta­ble­spoons pump­kin seeds 2 ta­ble­spoons poppy seeds 3 ta­ble­spoons sesame seeds 1. Dis­solve the yeast into the warm wa­ter. Pour this into a bowl with both the flours and mix by hand (or wooden spoon) un­til the mix­ture is smooth (note it will still be quite sticky at this point). Let this rest cov­ered for about 20 mins. 2. Mean­while pre­pare your bread tins (about 22cm long, 10cm wide) by oil­ing them thor­oughly. 3. Mix in your seeds and salt and com­bine for 4-5 mins. 4. Di­vide mix­ture into two and pop into the tins. Sprin­kle with ex­tra seeds if you have them and leave cov­ered in a warm place for 2-3 hours un­til the bread has risen to the level of the tin. 5. Cook in your pre heated oven at 220 de­grees for 20-25 mins un­til the bread is cooked through. Serve im­me­di­ately.

Sim­ple breads by Masterchef 2015 fi­nal­ist Bec Stan­ley.

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