Sunday, February 5, 2012
Miso and Light Rye Bread
The addition of a little Brown Miso paste adds a little 'something' to this healthy bread. The result is a soft crumb and a crisp crust.
200g of Organic white Bread flour
200g of light Rye Bread flour
100g of cooked wheat grain.
20g Miso paste, i used Barley but any would be OK
1 teaspoon of Sugar or honey
300/320 warm water. (this will depend of how wet the Wheat grain is.)
1/4 teaspoon of calcium ascorbate, (optional)
Place all in TMX bowl and knead for 4 mins.
If very sticky add a little more flour.
Leave in bowl,in warm place to double. Tip on to bench and knead a little by hand and form into shape required. If bread tin, flatten out dough and roll up to fit tin.
I line tin and sprinkle with seeds.
Spray with water, and cover to rise to nearly double.
Set oven to 200 C. and place a dish with water in bottom of oven.
Slash top and spray again.
bake for 30 mins. remove from tin and place back in oven on side and bake for another 20 mins.
Test to see if cooked, if not give another 10 mins.
Cool on rack ,and try not to cut until cold.