Very good bread recipe
Soya and linseed loaf - very tasty, healthy, and with a lovely, soft, chewy texture. Also very good for making with kids - no long periods of kneading needed - a ten second knead is within the capabilities of even the most narrow attention span! I made it with three under-fives this morning, everybody had a turn helping, and they were fascinated by the way the dough rose!
The orginal recipe is here, but as I live in the US I converted it for US ingredients and measures. Revised recipe below:
1/3 cup quick-cook oatmeal
50g golden linseed (I didn't convert this measurement, as the packet of seed I bought was 56g. It was actually brown flax seed that I got from a Mexican supermarket, but googling convinced me that it was near as dammit the same thing. The recipe also works if you leave it out though - you just get a slightly wetter and stickier dough)
1 1/4 cup soy milk
1 1/2 tsp dried yeast
2 2/3 cup all-purpose flour
1/2 cup rye flour (recipe states that wholemeal flour could also be used)
1 1/2 tsp salt
olive or sunflower oil
Put the oatmeal and linseed in a large mixing bowl, stir in 100ml of boiling water and leave for 30 minutes to soften. Add the warm soy milk and yeast, and mix well. Measure out the two flours and the salt, add these to the soy mixture, then stir everything together into a big, soft and sticky dough. Cover and leave for 10 minutes, then knead on a lightly oiled worktop for about 10 seconds. Cover and leave for another 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then leave covered for 30 minutes.
Brush the inside of a deep, 19cm long loaf tin or similar with oil. Roll out the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover with a cloth and leave somewhere warmish for about an hour and a half, until doubled in size.
Preheat the oven to 220C (190C fan-assisted)/425F/gas mark 8, slash the top and bake for about 45 minutes (mine only took 1/2 hour). Take the tin out of the oven, remove the loaf from the tin, and leave to cool on a wire rack.
The orginal recipe is here, but as I live in the US I converted it for US ingredients and measures. Revised recipe below:
1/3 cup quick-cook oatmeal
50g golden linseed (I didn't convert this measurement, as the packet of seed I bought was 56g. It was actually brown flax seed that I got from a Mexican supermarket, but googling convinced me that it was near as dammit the same thing. The recipe also works if you leave it out though - you just get a slightly wetter and stickier dough)
1 1/4 cup soy milk
1 1/2 tsp dried yeast
2 2/3 cup all-purpose flour
1/2 cup rye flour (recipe states that wholemeal flour could also be used)
1 1/2 tsp salt
olive or sunflower oil
Put the oatmeal and linseed in a large mixing bowl, stir in 100ml of boiling water and leave for 30 minutes to soften. Add the warm soy milk and yeast, and mix well. Measure out the two flours and the salt, add these to the soy mixture, then stir everything together into a big, soft and sticky dough. Cover and leave for 10 minutes, then knead on a lightly oiled worktop for about 10 seconds. Cover and leave for another 10 minutes. Repeat this knead-and-rest sequence twice more at 10-minute intervals, then leave covered for 30 minutes.
Brush the inside of a deep, 19cm long loaf tin or similar with oil. Roll out the dough into a rectangle about 2cm thick, roll it up tightly and squash it seam-side down into the tin. Cover with a cloth and leave somewhere warmish for about an hour and a half, until doubled in size.
Preheat the oven to 220C (190C fan-assisted)/425F/gas mark 8, slash the top and bake for about 45 minutes (mine only took 1/2 hour). Take the tin out of the oven, remove the loaf from the tin, and leave to cool on a wire rack.