MAGIMIX Cook Expert Recipe Manual page 157

GRANARY BREAD
: 15 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 L O A F P R O G R A M M E
250g granary bread or malt flour
250g white bread flour
10g salt
10g caster sugar
1 Put all of the ingredients (except seeds and egg yolk) into the metal bowl. Start the
BREAD/BRIOCHE programme. If the ingredients are not well combined, restart the
programme by pressing Auto.
2 When the cycle finishes, and all the ingredients are combined, place the dough
in a lightly oiled bowl to rest; cover with a clean damp cloth or oiled clingfilm.
When the dough has roughly doubled in size (about 45 minutes), turn it out onto
a floured work surface and add half of the seeds. Lightly knead* the dough to
ensure the seeds are evenly distributed. Do not overwork the dough or it will
become heavy.
3 Lightly oil a loaf pan or baking tray. Shape* the dough into a loaf and place in
the loaf pan or on the baking tray. Lightly brush the top of the loaf with beaten
egg and scatter with the remaining seeds.Set aside in a warm place until the
dough has doubled in size (about 45 minutes).
4 Preheat the oven to 250 °C (240 °C fan, gas mark 9). Put the loaf into the hot
oven and immediately lower the temperature to 220 °C (210 °C fan, gas mark 6).
Bake for about 20 minutes or until the top is golden brown and the bottom sounds
hollow when tapped. Remove from the oven and set aside on a rack to cool.
312
: 20 min : 1 h 30
R E S T I N G T I M E
:
1 sachet easy blend yeast (7g)
300ml water
4 tablespoons mixed seeds
1 egg yolk, beaten