Saturday, 7 January 2012

Mix 'n Go Bread

Prices for a good wholemeal bread in a tourist town can be quite frightening, especially when there are many mouths to feed, so I've been experimenting and have come up with this recipe that I'm very happy with.  Although I think it's marginally better mixed and cooked on the same day, it's good to know that it is possible to mix the dough and place in a refrigerator overnight, ready for rising the next day - just in case you're racing out the door early in the morning.
Stays fresh for 2-3 days at least, and makes great toast, too.
I'd love some feedback .. .
Incidentally, FYI, it's very difficult to take an interesting and inviting photograph of a loaf of bread, especially when food styling is not your strong point.

(you can tell I only have one loaf tin available in our 'bach' - but I just made a loaf shape and it worked fine).


This Vogel – style bread does not require kneading, and is perfect when time is short. Delicious and versatile, it takes no time at all to prepare.
A great addition to the weekend or holiday repertoire, it is possible to mix it the night before, cover with cling wrap, place in the ‘frig overnight for its first rising, then transfer to prepared tins as outlined below. If refrigerated, allow two hours for the dough to rise, as it needs to return to room temperature. 
Makes two loaves.
Freezes well.

 4 cups strong (high grade) flour
1 cup wholemeal flour
1 cup rolled oats
1 cup sunflower seeds
4 tsp granulated yeast
1 Tbsp salt
1Tbsp pomegranate molasses*
3 & 1/4 cups lukewarm water
3 Tbsp oil
¼ cup pumpkin seeds (optional)

 Combine all the dry ingredients together in a large non-metallic bowl or basin.
Stir in the pomegranate molasses, water and oil to produce quite a wet dough.
Cover with a clean tea towel or cloth and leave to rise in a warm, draught free place for one hour or until doubled in size.
Spray or grease two loaf tins.
Scoop out dough and transfer to the two loaf tins. Use a spatula to fit the dough into the tins, as it can be quite sticky.
Evenly sprinkle the pumpkin seeds over the top of both loaves and leave to rise in a warm draught free place for a further hour or until doubled in size.
Pre heat the oven to 190 C.
Bake for 40-45 minutes or until the loaves sound hollow when tapped and have pulled away from the sides of the tins.
* If pomegranate molasses is not available, substitute liquid honey or warmed molasses.

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