* Exported from MasterCook *
Bread, Ballymaloe Brown Yeast
Recipe By :Ballymaloe Cookery School
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted Sandwiches
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups strong wholemeal flour -- (450 g),
(stone-ground), See Note 1
1 teaspoon salt
1 teaspoon molasses -- or black treacle
4 teaspoons active dry yeast -- or 5 tsp
15 fluid oz water -- [scant 2 cups] (425ml), at blood heat
10 fluid oz water -- [1 1/4 cups] (275 ml)
Sunflower oil
Sesame seeds -- optional
Note 1: OR 14 oz [3 1/2 cups] (400g) strong (stone-ground) wholemeal
flour plus 2 oz [1/2 cup] (50g) strong white flour.
Ireland
Prep: 15 min
Cook: 1 hr
Total: 1 hr 15 min
Yield:1 loaf
When making Ballymaloe brown yeast bread, remember that yeast is a
living organism. In order to grow, it requires warmth, moisture and
nourishment. The yeast feeds on the sugar and produces bubbles of
carbon dioxide which causes the bread to rise. Heat of over 122F/50C
will kill yeast. Have the ingredients and equipment at blood heat.
White or brown sugar, honey golden syrup, treacle or molasses may be
used. Each will give a slightly different flavor to the bread. At
Ballymaloe we use treacle. The dough rises more rapidly with 1 oz
(25g) yeast than with 3/4 oz (20g) yeast.
We use a stone ground wholemeal. Different flours produce breads of
different textures and flavour. The amount of natural moisture in the
flour varies according to atmospheric conditions. The quantity of
water should be altered accordingly. The dough should be just too wet
to knead - in fact it does not require kneading. The main ingredients
- wholemeal flour, treacle and yeast are highly nutritious.
Cook's Note: The ingredients should all be at room temperature.
Preheat the oven to 450F/230C/gas mark 8.
Mix the flour with the salt. In a small bowl or mixing cup, mix the
treacle with 15 fluid oz [scant 2 cups] (425 ml) water and crumble in
the yeast.
Sit the bowl for a few minutes in a warm place to allow the yeast to
start to work. Grease a 5 by 8" (13 by 20 cm) loaf tin with sunflower
oil. Meanwhile, check to see if the yeast is rising. After about 4 or
5 minutes it will have a creamy and slightly frothy appearance on top.
When ready, stir and pour it, with all the remaining 10 fluid ounces
[1 1/4 cups] (275 ml) water into the flour to make a loose, wet
dough. The mixture should be too wet to knead. Put the mixture into
the greased tin. Sprinkle the top of the loaves with sesame seeds, if
you like. Put the tin in a warm place somewhere close to the cooker
or near a radiator perhaps. Cover the tins with a tea towel to
prevent a skin from forming. Just as the bread comes to the top of
the tin, remove the tea towel and pop the loaves in the oven for 20
minutes, then turn the oven down to 400F/200C/gas mark 6 for another
40 to 50 minutes, or until it looks nicely browned and sound hollow
when tapped. The bread will rise a little further in the oven. This
is called "oven spring". If, however, the bread rises to the top of
the tin before it goes into the oven it will continue to rise and
flow over the edges.
We usually remove the loaves from the tins about 10 minutes before
the end of cooking and put them back into the oven to crisp all
round, but if you like a softer crust there's no need to do this.
Editor's Note: This website has an on-line conversion calculator for
fresh/active dry/instant yeast:
<http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html>
along with other information and converters:
<http://www.traditionaloven.com/site_map.html>
Source:
"foodnetwork.com"
S(Internet Address):
"http://www.foodnetwork.com/recipes/ballymaloe-brown-yeast-bread-recipe.html";
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Per Serving (excluding unknown items): 169 Calories; 1g Fat (4.8%
calories from fat); 7g Protein; 36g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 218mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.