Friday, 16 October 2009

Recipe: Seven Seeds Bread with Mediterranean Flavours

Ingredients -

1 packet 7 seeds bread mix 
1 roasted red pepper, drained if stored in oil 
8-10 sun dried tomatoes, drained if stored in oil 
Handful of olives, green or black, drained if stored in oil 

Method -

I prefer to use packet bread mixes and a bread maker to mix my dough purely out of convenience.
The instructions on the packet calls for 320mls of luke warm water, but as I have read with most bread mixes if you are adding other ingredients, especially if it is moist or oily you need to reduce the quantity of water.
I have found that reducing the water to 250ml works well.
I usually add 125ml hot water and 125ml cold water to bread maker to produce luke warm temperature.

To this I then add the bread mix and then the dried yeast.

Next roughly chop the roasted red pepper and sun dried tomatoes and add to the bread maker.

Usually the olives I use are whole, so they need to be stoned.

I use the method of crushing the olive with the side of your knife, the stone should then come away from the olive fairly easily.

If the olives are small you do not need to chop them further, but if bigger roughly chop them and add to the bread maker. (Your hands also get a complimentary moisturise with these very oily vegetables).

I then prefer to use 'setting 8 dough' to mix the bread but not cook it, this takes 1 hour 30 minutes.

10 minutes before the end of the bread machine cycle turn on your oven to 180c.

At the end of the machine cycle pour the bread mix onto a baking sheet lined with greaseproof paper and bake for 40 mins.

The bread will tend to spread rather than rise, but as I like to use this bread as more of a tear and share bread than for sandwiches it dosen't matter.

If you want a more uniformed loaf, pour into a loaf tin or a sandwich tin lined with greaseproof paper.

When cooked the bread should have a hollow sound when tapped with your finger.

Transfer to a wire cooling tray and leave to cool.

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