Bread Recipe Veg CD
CBF 70mins plus proving
2 loaves Cold
Vegetarian Savoury Bread
4 teasp Active Dry Yeast
Medium Rye Flour
600ml/20fl.oz. Warm Milk
Soft Brown Sugar
˝ teasp Salt
tbsp Sesame Seeds
Blend the yeast with 3 tablespoons of the milk. Mix together the flours, salt
and sugar in a warmed bowl then make a well in the centre and pour in the yeast
liquid and remaining milk. Draw the dry ingredients into the liquid and mix
until a smooth dough is formed.
Turn onto a lightly floured surface and knead for 10 minutes until the dough
becomes elastic. Place in a bowl, cover with a damp cloth and leave in a warm
place for 1 to1-1/2 hours until doubled in size.
Turn onto a floured surface, knead for a few minutes then cut the dough in half
and form each piece into a loaf shape. Place in 2 lightly oiled loaf tins, cover
with a damp cloth and leave in a warm place for 40-45 minutes or until risen to
the top of the tins.
Preheat the oven to 240C, 475F, Gas mark 9.
Brush the tops of the loaves with the beaten egg and sprinkle the sesame seeds
over the top.
Bake in the centre of the very hot oven, for 15 minutes then reduce the
temperature to hot, 200C, 400F, Gas mark 6, transfer the tins to a lower shelf
and bake for a further 25-30 minutes or until the bread sounds hollow when
tapped underneath. Cool on a wire tray.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.