Bread rolls or a loaf of bread – as long as it’s home-made! Can be made in large batches and frozen.
Makes c. 750 g of bread
Preparation
| 300 | ml | milk | warm up in a saucepan |
| 200 | g | Zwicky 5-grain flakes | Place in a large bowl, add warmed milk and allow to swell for 20 minutes |
| 2 | level tsp | easy-blend yeast | |
| 100 | ml | lukewarm water | |
| 350 | g | Zwicky spelt flour | |
| 1 | tsp | salt | place in a large bowl |
| 80 | g | butter, soft | add, also add the flake-milk mixture and knead to a smooth dough |
| place dough back into bowl, cover with cling film and leave to rise in the airing cupboard to double its size, knead the dough again | |||
| preheat an electric oven to 240˚C/475˚F, fan oven to 220˚C/425˚F gas mark 9 | |||
| cut dough into small portions, c. 90 g each, roll into balls and place on a baking sheet covered with baking parchment | |||
| 2 | tblsp | milk | brush the tops of the rolls and sprinkle on to them whatever you fancy: Salad Goodies, nuts, poppy seeds, linseeds or oats |
Baking
Bake for 10 minutes at the high temperature then turn the heat down to 180˚C/350˚F, fan oven 160˚C/310˚F, gas mark 4 and continue to bake for another 20 minutes
Chef’s tip
You can also make a loaf of bread in a bread tin (increase baking time from 20 to 40 minutes). Grease tin well.
