recipes

50/50 Wholewheat Sandwich Loaf with seeds
Makes 2 loaves
Ingredients
500 g Eureka White Bread flour
500 g Eureka Brown Bread flour
800-850 g luke warm water
180 g levain (100% hydration sourdough starter)
22 g salt
Formula
Mix the levain (starter) in the morning to be ready to bake late afternoon/early evening
Late afternoon mix flour and water together to autolyse.
Leave for 30 min to 1 hour before adding the levain (starter) and the SALT
Incorporate all the ingredients very well and start to build gluten in the dough
with a bread mixer (3min)
Leave your dough in a cool place overnight, just in your kitchen, in plastic bowl with lid and then into plastic bag.
The next morning the dough should be bubbly and well rounded
Turn it out gently with wet hand onto a floured surface.
Using your scraper cut the dough mass into two loaves
Gently (with minimumforce) turn and shape into two rounds.
Leave to rest on the bench for 15-20 min
Prepare your loaf tins with non stick spray
GENTLY roll and shape your loaves into tubes the size of your tins
Roll in a mixture with semolina and mixed seeds.
Place in tins and cover with a dishcloth
Leave to proof in a cool area for 2-3 hours The dough should dubble in size
Your tins should be full and well rounded on the top
Heat the oven to 240 degrees. Turn down to 220-200 degrees when the bread goes in
Bake for 1 hour until skewer comes out clean