Soy and Lin­seed Loaf

Wine & Dine Cookbook - - WEEKEND BAKES -

Soy and Lin­seed Loaf

Makes 2 loaves DIF­FI­CULT

This soy and lin­seed loaf is rich in fi­bre and cal­cium. Toast­ing will help bring out the nut­ti­ness of the kib­bled soy and lin­seeds.

80g kib­bled soy 80g lin­seed 70ml hot wa­ter

For the dough

500g bread flour

10g salt

5g in­stant dry yeast

80g sour­dough lev­ain starter

(recipe over­leaf)

380ml wa­ter

1. Soak grains a day ahead. Place soy and lin­seed in a bowl with hot wa­ter. Mix well. Cover with cling wrap and leave overnight to soften.

2. Place all in­gre­di­ents for dough in a large mix­ing bowl. Us­ing a wooden spoon, com­bine to form a dough mass. Tip dough out onto a lightly floured work sur­face and knead for 15 to 20 mins, rest­ing 1 min for every 2 to 3 mins, un­til dough is smooth and elas­tic. This process will take some time; the dough will be sticky at first, but don’t be tempted to add ex­ces­sive amounts of flour.

3. Lightly oil a bowl large enough to al­low dough to dou­ble in bulk. Place dough in bowl and cover with cling wrap. Leave in a warm place (23 to 25°C) for 1 hr.

4. Gently knock back the dough in the bowl by gently fold­ing it back onto it­self. This will de­flate the dough slightly, but will help it develop more strength. Cover with cling wrap and leave in a warm place for 30 mins.

5. Tip dough onto a lightly floured work sur­face. Us­ing a plas­tic dough scraper, di­vide dough into two equal pieces, about 600g each.

6. Flat­ten each piece of dough into an ob­long shape and roll, bring­ing the dough to­wards you like a pin­wheel, and push­ing down each time, to en­sure the roll is tight.

7. Place seam-side up in a flour-dusted ob­long proof­ing bas­ket. Cover with cling wrap and leave for 30 to 40 mins in a warm, draught-free place. Press a fin­ger on the dough gently. If the dent rises up slowly, it is fully proved.

8. Pre­heat oven to 240°C. Once dough is fully proved, gently tip dough onto a bak­ing tray lined with non-stick bak­ing pa­per. Us­ing a sieve, dust top of loaf with a light coat­ing of flour. Us­ing a ra­zor blade or sharp knife, make four di­ag­o­nal slits across the top of each loaf.

9. Place loaves in pre­heated oven, add steam and quickly close the oven door. You can cre­ate steam by plac­ing some ice cubes into a pre­heated bak­ing tin placed at the bot­tom of the oven. Bake for 20 mins, then lower oven tem­per­a­ture to 200°C and bake for a fur­ther 10 to 15 mins, or un­til bot­tom of loaves sound hol­low when tapped. Re­move from oven and place on a wire rack to cool.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.