1/2 quantity basic brown bread dough (see below, steps 1 and 2)
made up with
50 g (2 oz) chopped walnuts added to the dry ingredients and blending
30 ml (2 tbsp) dljon mustard with the water
1 egg, beaten
barley flakes, to finish
made up with
50 g (2 oz) chopped walnuts added to the dry ingredients and blending
30 ml (2 tbsp) dljon mustard with the water
1 egg, beaten
barley flakes, to finish
method
1. Thoroughly grease two clean earthenware flowerpots, 700 ml (1 1/4 pint).
2. Knead the dough again, divide in half and shape each piece to fit a flowerpot.
3. Slash the top of each loaf with a sharp knife. Cover with oiled cling film and stand the pots on a baking sheet. Leave to rise in a warm place until the dough just fills the pots. Emphasise the slash marks again.
4. Brush the surface of each with egg, sprinkle with barley flakes and bake at 220°C (425°F) mark 7 for about 35 minutes, covering lightly with foil if necessary. Ease out of the pots and cool on a wire rack.
Basic Brown Bread
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 500 ml (18 fl oz) tepid water
750 g (1 lb 10 oz) brown wheatmeal bread flour
15 ml (1 tbsp) caster sugar
10 ml (2 tsp) salt 25 g (1 oz) lard
1 egg
barley kernels, to finish
1. Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
2. Knead well on a floured board until smooth and elastic—at least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
2. Knead the dough again, divide in half and shape each piece to fit a flowerpot.
3. Slash the top of each loaf with a sharp knife. Cover with oiled cling film and stand the pots on a baking sheet. Leave to rise in a warm place until the dough just fills the pots. Emphasise the slash marks again.
4. Brush the surface of each with egg, sprinkle with barley flakes and bake at 220°C (425°F) mark 7 for about 35 minutes, covering lightly with foil if necessary. Ease out of the pots and cool on a wire rack.
Basic Brown Bread
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 500 ml (18 fl oz) tepid water
750 g (1 lb 10 oz) brown wheatmeal bread flour
15 ml (1 tbsp) caster sugar
10 ml (2 tsp) salt 25 g (1 oz) lard
1 egg
barley kernels, to finish
1. Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
2. Knead well on a floured board until smooth and elastic—at least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
serving amount
makes 2 loaves
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