33 lines
1.3 KiB
Markdown
33 lines
1.3 KiB
Markdown
# Date and walnut granary bread
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Recipe yields 6 baguettes
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### Ingredients
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* 250 grams strong white bread flour
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* 750 grams granary flour
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* 1 teaspoons salt
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* 50 grams fresh yeast
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* 25 grams dried yeast
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* 100 grams unsalted butter
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* 100 grams demerera sugar
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* 600 milliliters milk
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* 150 grams chopped walnuts
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* 150 grams chopped dates
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### Directions
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Sieve the strong flour, mix with the granary flour and set aside in a warm place. Warm the milk with a pinch of caster sugar, add the yeast, mix well, and set aside to let the yeast activate.
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Brown the butter by placing in a frying pan and heating until it turns golden brown and smells slightly nutty. Take off the heat immediately and leave to cool. Add the demerera sugar, chopped walnuts and dates.
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Add the walnuts, dates, sugar and butter to the flours and mix well. Gradually add the yeasted milk until a soft, slightly sticky dough is formed. Knead well then set aside to prove in a warm place.
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Knock back the dough and knead slightly, then roll into baguette shapes. With a sharp knife, slash across the bread at an angle about 5mm deep.
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Brush with egg wash and sprinkle liberally with strong white flour. Allow to prove until doubled in size, then bake in an oven at 180C for about 30 minutes.
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### Meta
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author: Ashburton Cookery School
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tags: Bread
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