From a culinary standpoint, winter is definitely a favorite of mine. I really do love soups and stews and casseroles – and a fresh loaf of bread coming out of the oven.
As I have said many times, soups are a no-brainer concoction… In its most basic form, it’s put things in a pot and make it hot. Of course there are specific soups than call for specific ingredients – and I do make those – but mostly, it’s clean out the ‘fridge and add whatever…
Tonight’s soup was just that – chicken thighs, chicken stock out of the freezer, carrots, celery, onion, frozen mixed vegetables, canned beans, canned tomatoes, and handfuls of red rice, barley, orzo, lentils… you get the idea. A bunch of stuff suspended in liquid. And, besides being tasty and nutritious, it makes for easy lunches for a few days!
And then, of course, there’s the bread…
I probably have 500 bread recipes between websites and my Paprika recipe program. I’ve even made some of them! But yesterday, I was looking for one that didn’t require a starter, poolish, biga, or sitting overnight in the ‘fridge.
Enter A Wholesome Loaf.
The recipe comes from Nancy Birtwhistle – the 2014 Great British Bake Off winner. It was the fifth season of the show but the first year GBBO was broadcast on PBS. It definitely got me hooked on the show.
It’s simple and basic – and really flavorful. It has a great crust and a really light crumb – very much like a sandwich bread.
Wholesome Loaf
adapted from Nancy Birtwhistle
- 300g strong white bread flour
- 100g dark rye flour
- 100g Wholemeal bread flour
- 2 tbsp mixed seeds (pumpkin,. Sunflower, sesame, poppy)
- 10g Salt
- 7g dried yeast
- 1 tbsp black treacle or golden syrup or maple syrup
- 1 tbsp sesame oil (or vegetable oil)
- 280-320ml water
Used butter paper for the glaze (optional)
Extra flour for dusting
Start by making the dough. Either by hand or using the dough hook of a machine mix together the dough ingredients and adding between 280 and 320ml water, sufficient to form a dough. Continue kneading until the dough is smooth and elastic – this will take around 10 minutes in a machine and 15-20 minutes by hand.
Grease a roomy mixing bowl and pop the dough into it then cover with a shower cap or cloth and allow to double in size. This will take around an hour in a warm place.
Take the risen dough from the bowl and reshape into a circle, twisting the dough so that it tightens more and more into itself. This way you will achieve a round loaf rather than a flat one.
Place the dough ball onto a baking sheet lined with reusable baking parchment and leave to prove for 50 minutes. I place my loaf in the microwave and keep the door shut – it saves having to cover the bread. Alternatively, after shaping the dough place into a 2 lb loaf tin and leave to prove for 50 minutes.
Preheat the oven to 220 degrees and after the proving time – give a spray of water then pop into the oven and bake for 30 minutes until well browned. Take the loaf from the oven and rub over the surface with a used butter paper – the glaze is amazing!
Naturally, I forgot to brush with butter when it came out of the oven, and I did omit the 2 tablespoons of mixed seeds.
One of the fun things about Nancy is she is a real person. In her own words, she has a no-nonsense approach to food – the growing, preserving, cooking and eating of. I hate waste and despair at the “throw away” culture that sadly prevails.
She uses everything – like the paper that butter is wrapped in to spread on a loaf of bread.
So give her bread a try – it will be ready in just a couple of hours.