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Mikes Wholemeal bread

By 21st April 2018Cook, Dining, Thought for food

So this week I’m extremely proud to release a new range of soups under my “Good from Scratch” brand. Manufactured by the Good taste company these soups have heaps of favour and of course as healthy as I can make them.

The flavours are:

  • Carrot & Ginger with Turmeric and shredded free-range Chicken
  • Roasted Kumara & Cauliflower with Coconut Cream & Indian Spice
  • Shiitake Mushroom with White Beans & Feta

It was really hard to decide on these three soups as the world of soups is so vast but what we have is three soups that have flavour from ingredients instead of salt and sugar.

So the recipe this week is the perfect partner to soup.

Mike’s Wholemeal bread

Makes about 12 rolls or 1 large loaf

  • 200 gms warm water
  • 10 gm dried yeast
  • 1 tsp brown sugar
  • 1/2 cup wholemeal flour
  • 1 cup high-grade flour
  • 2 tsp sea salt
  • 1 Tbsp olive or avocado oil

Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for about 20 minutes.
Place both the flours, oil and salt in a mixer bowl. Then add fermented yeast mix. Mix with dough hook for 4 minutes.
Place in a clean bowl and cover with a damp tea towel. Leave mixture in a warm place till mixture has doubled.
Punch down and form into a loaf or rolls.
Cover again with a damp cloth and leave in a warm place until doubled in size again.
Preheat an oven to 200c
Bake for 12 minutes, then turn tray and cook for a further 12 minutes until golden.
Should sound hollow when tapped.