We often make bread in the Majura Kitchen, with one class making the dough for the next dough to shape and bake. While the bread is baking this class makes the dough for the next class.
Makes: 2 loaves or 30 rolls
Recipe source: Adapted from the Stephanie Alexander Kitchen Garden Foundation
- metric measuring jug, spoons & scales
- mixing bowls – 1 small, 2 large
- mixing spoon
- wooden spoon
- pastry brush
- clean tea towel
- baking tray
- baking paper
- oven mitts
- serrated knife
- 600 ml warm water
- 1 tbsp honey
- 800 g strong white flour, plus extra for dusting
- 200 g whole-wheat flour
- 1 tsp salt
- 2 tsp instant dry yeast
- 1 tbsp vegetable oil, plus extra for oiling bowl
|What to do
- Set out your ingredients.
- Combine the water, oil and honey in a small bowl, and stir to dissolve the honey.
- Tip the flour into a large mixing bowl and add the salt and yeast. Stir once or twice with the wooden spoon. Make a well in the centre.
- Pour the water and honey mixture into the well.
- Stir to mix the flour and water to form a heavy dough.
- Sprinkle flour on a clean, dry surface. Pat some flour onto your hands and sprinkle some flour on the dough in the bowl.
- Tip out the dough and gather the dough into a ball.
- Knead the dough 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
- Knead the dough another 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
- Lightly oil a large bowl and put the dough inside.
- Cover the bowl with a clean tea towel and leave it for at least 30 minutes in a comfortably warm place (not too hot).
- Preheat the oven to 200°C.
- When the dough has doubled in size, make a fist and punch straight down once into the dough to release air.
- Tip your dough onto the floured surface and knead again for 30 seconds.
- Divide dough into 30 pieces. Shape each piece into a ball or knot and place it on a baking tray lightly sprinkled with polenta or semolina. Once all the dough has been shaped, cover it with the tea towel and leave it in the warm place again for 20 minutes. You should then see that the bread dough has risen.
- Put the tray in the oven and bake for 20–25 minutes.
- *Wearing oven mitts on both hands, carefully take the tray out of the oven.
- Tap the bottom of a bun with a finger and listen carefully. The sound will be a hollow ‘tonk’ like a muffled drum. Allow to cool a little before serving.
- Wait at least 10 minutes before slicing and serving warm.