Ingredients
- 7 g/1 Sachet Dry Yeast
- 1 tsp Sugar
- 350 g Strong White Flour
- 150 g Strong Whole-Wheat Flour
- 75 g Pea Protein (or other unflavoured protein)
- 200 g Vital Wheat Gluten
- 650 ml Warm Water
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Greaseproof Paper
- Loaf Tin
- Oven
Method
- In a small bowl mix 250 ml of warm water, the yeast and sugar.
- Set aside for 10 minutes*
- Add and mix the white and wholewheat flour, protein and vital wheat gluten in a large bowl
- Make a hole in the middle of the flour mixture
- Add the yeast/water/sugar mix and ~¾ of the remaining water⦸
- Mix until all the ingredients come together to make a ball
- Lightly flour a surface
- Knead the dough for 15 minutes
- Lightly flour a clean bowl
- Shape the dough into a ball
- Place in the floured bowl and cover with a clean tea towel
- Leave to rise for 2-3 hours in a warm place
- Lightly flour a surface
- Take the risen dough and knead again for a few minutes
- Shape the dough to fit a bread tin
- Line a bread tin with flour
- Place the dough into the tin
- Leave to rise for ~30 mins in a warm place
- Bake in a preheated oven at 180oC for 45-60 minutes⁺
- Leave to cool before slicing
* The mixture should have some bubbles. If it doesn’t your yeast may be inactive (dead) so I’d recommend buying some more.
⦸If the mixture feels dry add the rest of the water a little at a time. If the mixture feels too wet add a bit more flour.
⁺ To test if bread is cooked, take it out the tin and give the bottom a knock. If it sounds hollow it is most likely cooked.
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