Dahne’s Wholemeal bread
Friday, 23 May 2008 20:38
Dahne’s Wholemeal bread. Recipe courtesy of Wilco van den Baar, head chef at Restaurant Avocado www.avocados.nl.
Ingriedients:
- 4 loaves
- 920 g wholemeal flour
- 460 g plain flour
- 40g sea salt
- 360g roasted sunflower seeds
- 120g roasted pine nuts
- 4 tbsp olive oil
- 860g iKi beer
- 60g yeast
Method:
Mix the flour, sea salt, sunflower seeds, pine nuts together. Add olive oil.
In another bowl mix the yeast and iKi beer.
Make a well in the centre of the flour mixture and pour in the liquid.
Mix together well and then knead for at least 10 minutes, until it becomes a smooth, elastic dough. Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for an hour to allow it to rise.
Turn out on to a floured surface and knock out all of the air. Cut lengthways into 4 pieces and place on a warmed greased baking tray, cover and leave in a warm place for 35 minutes to allow it to rise.
Preheat oven to 220 C and bake for 35 mins.
Remove from the oven and wrap bread in a clean tea towel to cool.
Cut into slices and serve with smoked salmon!
iKi Oasis
