BREAD, BISCUITS & CAKES
PLOUGHMAN’S LOAF
Ingredients
150ml lukewarm water
7g dried yeast
1tsp brown sugar
150g whole meal flour
1tsp sea salt flakes
25g cornmeal (polenta)
40g oats
175ml buttermilk
1tbs extra light olive oil
60g brown rice, cooked until tender and drained
250g strong, high protein plain flour
1tbs sunflower seeds
Preparation
1) Pre-heat oven 180°C. Place water, yeast and sugar into a mixing bowl. Mix to combine and set aside for
5 minutes or until frothy.
2) Place wheat grains and salt into the bowl and mix for
Time: 1 1/2 min. Speed: 10 or until desired texture is achieved.
3) Add cornmeal and oats and mix for
Time: 10 seconds Speed: 10
4) Add yeast mixture, buttermilk and oil and mix for
Time: 30 seconds Speed: 10
5) Remove measuring cover and gradually add rice and flour, whilst the motor is running for
Time: 1 minute Speed: 1 or until all mixture has been added.
6 ) Knead dough for
Time: 2 minutes Speed: 1
Rest for 5 minutes.
7) Set aside dough in the bowl with the lid on, in a warm place for 15 minutes. Knead for
Time: 1 minute Speed: 1
8)Transfer dough from the bowl to a floured surface and knead to shape into a round loaf. Transfer to a
floured baking tray. Press seeds onto the top of the loaf, cover with a clean tea towel and allow to rest in a
warm place for a further 15 minutes.
9) Bake for 35 - 40 minutes or until golden. Transfer to a cooling rack. Cool completely before slicing.
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