|Herb Bread with Fennel Seed|
Years ago I purchased a bread book at Border's, it was on a bargain table and cost less that five dollars. The book is nicely done, talks about methods of making bread. There are recipes for all types of bread and they are separated by country, and each is complimented by beautiful pictures of the finished product. Today, and yesterday I tried several of the bread recipes in the Breads of Great Britain section. Last week I made dinner rolls called French Dimples, from the Breads of France section, they were good and we enjoyed them with an onion, beef soup/stew. In the past I tried the English Muffin recipe, they were good but a lot of work to do. Yesterday I made a Grant Loaf, this is a whole wheat bread recipe developed by Doris Grant, a British nutritionist, in the 1940's, she wanted to create a simple, yet wholesome loaf. The recipe is super easy, 12 cups of whole wheat flour (I did 11 and added 1 cup of wheat bran), water, brown sugar, yeast, and salt, and fat, you simply mix the whole lot together, put it into three warmed, greased pans, let it rise for half an hour and then bake. You can find many directions to make the Grant Loaf on line, simply google it. The resulting loaf is dense, moist, and very wheaty, I enjoyed a slice toasted this morning with butter and honey, along with an apple and a mug of tea. I would not recommend this bread for making sandwiches as it is very dense.
|The Grant Loaf|
|The Split Loaf|
*A sponge start simply means combining the flour and salt in a bowl, creating a well in the middle, adding the yeast/liquid into the well and mixing with a little of the flour to create a wet sloppy mess, then cover the bowl and sit in a warm place for twenty minutes. The wet sloppy mess becomes a foamy, bubbly mass, simply mix in the rest of the flour and continue on to kneading.