BREAD MAKING GRANARY COB


Cob is an old word meaning “head”. If you make a slash across the top of the dough, the finished loaf, known as a Danish cob, will look like a large roll. A Coburg cob has a cross cut in the top before baking.


Makes 1 round loaf


 450g Granary (wholewheat) or malthouse flour


 2 tsp salt  15g fresh yeast  300ml lukewarm water or milk and water mixed


For the topping:  2 tbsp water  1


⁄2 tsp salt


 Wheat flakes or cracked wheat to sprinkle


1 Lightly flour a baking sheet. Sift the flour and salt together in a large bowl and make a well in the centre. Place in a very low oven for 5 minutes to warm.


2 Mix the yeast with a little of the water or milk mixture then blend in the rest. Add the


yeast mixture to the centre of the flour and mix to a dough.


3 Turn out on to a floured surface. Knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled cling film and leave to rise, in a warm place, for 1 1


⁄4


hours or until the dough has doubled in bulk.


4 Turn the dough out on to a lightly floured surface and knock back (punch down). Knead for 2–3 minutes, then roll into a ball, making sure the dough looks like a plump round cushion, otherwise it will become too flat. Place in the centre of the prepared baking sheet. Cover with an inverted bowl and leave to rise, in a warm place, for 30–45 minutes.


5 Mix the water and salt and brush over the bread. Sprinkle with wheat flakes or cracked wheat.


6 Preheat the oven to 2300C/Gas 7. Bake for


Makes 1 large loaf  675g unbleached white bread flour  2 tsp salt  15g fresh yeast  430ml water


For the topping:  1⁄2 tsp salt  30ml water  poppy seeds for sprinkling


1 Lightly grease a baking sheet. Sift the flour and salt together into a large bowl and make a well in the centre.


2 Mix the yeast and 150ml of the water in a jug or bowl. Mix in the remaining water. Add to the centre of the flour. Mix, gradually incorporating the surrounding flour until the mixture forms a firm dough.


POPPY SEED BLOOMER


This satisfying white bread, which is the British version of the chunky baton loaf found throughout Europe, is made by a slower rising method and with less yeast than usual. It produces a longer-keeping loaf with a fuller flavour. The dough takes about 8 hours to rise, so you’ll need to start this bread early in the morning.


3 Turn out onto a lightly floured surface and knead the dough very well, for at least 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled cling film and leave at cool room temperature, about 15–180C, for 5–6 hours, or until doubled in bulk.


4 Knock back (punch down) the dough, turn out on to a lightly floured surface and knead it thoroughly and quite hard for about 5 minutes. Return the dough to the bowl, and re-cover. Leave to rise, at cool room


15 minutes, then reduce the oven temperature to 2000C/Gas 6 and bake for a further 20 minutes or until the loaf is firm to the touch and sounds hollow when tapped on the base. Cool on a wire rack.


The Bread & Bread Machine Bible published by Southwater


temperature, for a further 2 hours or slightly longer.


5 Knock back again and repeat the thorough kneading. Leave the dough to rest for 5 minutes, then roll out on a lightly floured surface into a rectangle 2.5cm thick. Roll the dough up from one long side and shape it into a square-ended thick baton shape about 33 × 13cm.


6 Place it seam side up on a lightly floured baking sheet, cover and leave to rest for 15 minutes. Turn the loaf over and place on the greased baking sheet. Plump up by tucking the dough under the sides and ends. Using a sharp knife, cut 6 diagonal slashes on the top.


7 Leave to rest, covered, in a warm place, for 10 minutes. Meanwhile preheat the oven to 2300C/Gas 8.


8 Mix the salt and water together and brush this glaze over the bread. Sprinkle with poppy seeds.


9 Spray the oven with water, bake the bread immediately for 20 minutes, then reduce the oven temperature to 2000C/Gas 6; bake for 25 minutes more, or until golden. Transfer to a wire rack to cool.


The Bread & Bread Machine Bible published by Southwater


32 | THE WEST COUNTRY FOODLOVER


FRESH YEAST RECIPES


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