I love making bread and decided to try a trio of flours. Nothing beats the smell of bread baking in the oven nor cutting slices of hot bread and eating it slathered with butter. It’s such an easy loaf. Give it a try !!!
Makes 2 small loaves
500ml stoneground cake flour
250ml stoneground rye flour
250ml stoneground wholewheat flour
60g butter, softened
15ml brown sugar
10g instant yeast
300-400ml warm water
Combine the flours in a mixing bowl and rub in the butter. Add the salt, brown sugar and yeast. Mix to combine. Mix together the molasses and warm water . Add enough warm water to the dry ingredients to make a dough that is soft but not sticky. Knead well until smooth, about 5 minutes in a machine or 10-15 minutes by hand.
Place the dough into an oiled bowl, cover and set aside to rise until doubled in size, for 1-2 hours. Knock the dough back and divide into two equal portions. Place on a baking tray. Cover with a piece of plastic and leave to rise for 30-40 minutes. Score the loaf with a sharp knife. Sift over a little rye flour and bake at 180C for 25-30 minutes until the bread is golden brown and sounds hollow when tapped. Remove from the oven and place on a cooling rack.