Real Bread Week 22 February
Celebrate Real Bread Week at home and bake your own. Wye Bakery have kindly given us a recipe to share with you, it's for a loaf they make every Saturday for their shop:
Spanish Bread (Pan Gallego)
Strong White Flour 440g
Wholemeal Flour 135g
Yeast 18g fresh, 9g active dried, 7g instant
Olive Oil 15g
Water (room temp) 360g
Millet, sunflower and pumpkin seeds (optional) 15g
Combine the dry ingredients. If using active dried yeast first disperse it in the water. If using instant or fresh yeast add to the dry ingredients.
Then add the water and the olive oil. Mix to form a shaggy mass.
Tip the dough on a lightly floured surface and knead for 10-12 mins.
Lightly oil a mixing bowl and place the dough in it. Cover the bowl with cling film and leave the dough to rise until doubled in size (about 1.5hrs).
Tip the dough onto the work surface and lightly knead for 1-2 mins. Leave to rest for 5 mins.
Shape the dough into tin or a banneton and leave to rise for 45 mins.
Heat the oven to 220c. Bake in the oven for 30-40mins, until the bread is golden in colour
Have fun baking and don't forget to tag us in your pics, we'd love to see the end results!