A slice of bread eaten is a million times more nourishing than a loaf of bread imagined.
– Mokokoma Mokhonoana
We are having a typical winter in Cape Town, which comes with floods, power cuts and disrupts many people’s lives.
Today it’s cloudy with a little sunshine, albeit it’s going to rain later.
As I no longer buy bread, I’m bringing you another bread recipe.
It is very easy to make, no machine needed. You just need the ingredients and your hands.
This recipe is very dear to my heart after sourdough bread one.
It’s my quick and easy recipe for quality and somewhat healthy bread.
Plant a seed and watch it grow.
Take care and stay healthy.
Daily Bread (Sour Cream, Flaxseed Brown Bread)
Ingredients
- 355 g Bread Flour (normal)
- 355 g Unbleached Brown Bread Flour
- 10 g Instant Yeast
- 30 g Brown Sugar
- 50 g Flaxseeds
- 10 g Salt
- 3 Tablespoons Fresh Milk
- 150 g Sour Cream
- 382 ml Lukewarm Water
- Oil for kneading
Instructions
- Mix all flours, yeast, sugar, and salt. Set aside.
- Stir together water, sour cream and milk. Pour over the flour mixture.
- Roughly mix with a dough hook, and then hands, without kneading (see video).
- Cover and leave it to rest for 15 minutes.
- Use vegetable oil to grease the worksurface.
- Knead for about 2 minutes.
- Leave it to rest for 15 minutes again.
- Knead for about 2 minutes again.
- Leave it to rest for 15 minutes (last time).
- Knead for about 1 minutes (last time).
- Divide it in half, equally and shape into two round balls, transfer into two slightly oiled bowls.
- Leave it to rise for 1 hour or until it doubles in size.
- Shape the dough into loaves shape (see video) and transfer into two greased load pans.
- Leave it to proof for 30 to 45 minutes or until it doubles in size. Depends on room temperature.
- Preheat the oven to 200℃.
- Bake for 25 to 30 minutes.
Video
