Soy and Linseed Loaf
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
5g instant dry yeast
80g sourdough levain starter
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.