February 5, 2016
Rustic Tushkar Bread
Rich, sweet, molasses notes from the Tushkar and muscovado sugar with both granary and white flours make this a malty delicious loaf without being heavy. Best enjoyed with some strong local cheese and chutney
100g Strong Bread Flour
375g Granary Flour
2 Tablespoons Dark Muscovado Sugar
1 Teaspoon Salt
1 Packet (7g) Fast Action Yeast
2 Tablespoons Sunflower Oil
100ml tepid water
200ml Tushkar Oatmeal Stout – Room temperature
A Little Milk for Glazing
Weigh out all of the dry ingredients into a large mixing bowl, being careful to keep the yeast away from the salt.
Make a well and add the wet ingredients and bring the mix together – this can either be done by hand or in a mixer however I would recommend the latter as it is a sticky dough.
Once combined, either continue to knead the dough with the mixer for 5 minutes, or turn out onto a well floured surface and knead by hand for 5 – 10 minutes.
Place the kneaded dough into a well oiled loaf tin or shape by hand and set aside in a warm place for 1 – 2 hours.
Once the dough has proved and doubled in size, lightly brush the top of the dough with milk.
Bake in the oven at 220C for 30 – 35 minutes, or until the loaf sounds hollow when tapped on the base.
Top Tip – To get a really great rise and crust on your loaf, place deep baking tray in the bottom of your oven while it’s heating. Once the oven is up to temp and you’ve popped your dough on the shelf pour some water onto the heated baking tray to create a steamy environment for your loaf to cook in.
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