Mary Berry Wholemeal Bread Food

SEEDED WHOLEMEAL LOAF

Steps:

• Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
• Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it's ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size - this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.
• Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles - add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown - if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

WHOLEMEAL BREAD RECIPE

Steps:

• Put 100 grams white bread flour, 400 grams wholemeal bread flour, 10 grams fine sea salt, 3 tsp sugar and 2 x 7 grams dried yeast packets into your large mixing bowl keeping the yeast and salt separate as the salt may kill the yeast.
• Tip the 50 grams melted butter into the flour mix followed by the 350 mls warm water and mix using a dough hook or cutlery knife until a dough forms. Knead by hand or using your dough hook until the dough is semi stretchy and soft. This takes about 8/ 9 mins on a medium speed in my free standing mixer.
• Cover in an oiled bowl and leave somewhere warm to rise until doubled in size.That can take an hour to hour and a half to do so.
• Tip out the dough and knock back before rolling, pulling the dough into a big sausage shape with the seam underneath. Place into your oiled loaf tin and cover with oiled clingfilm until it has risen 2 cm above the rim. Again put it somewhere nice and warm. Usually about 30/40 mins. Preheat your oven to 190 C/375 F/Gas Mark 5
• Uncover and slash the bread carefully with a very sharp knife 3 times.
• Bake for about 30 mins and deeply brown all over. Cool on a wire rack.
• Apply to Madb.tch Mahooley's Face.

SOURDOUGH BREAD

Steps:

• For the sourdough starter: In a 2-quart/litre jar, combine 2 cups flour (whole wheat or all-purpose) and 2 cups water. Stir to mix thoroughly. Cover the mouth of the jar with breathable fabric and secure with a rubber band. Set in a warm place to ferment. Feed the starter once a day until it begins bubbling (usually about 7-10 days). Each day add 1/4 cup flour and 2 tbsp water and stir well. Once the starter begins bubbling, it is ready to be primed for use in baking. To prime, add 1/4 cup flour and 2 tbsp water once every 8 hours for 24 hours, mixing well after each addition. For the sourdough loaf: In a large mixing bowl combine water and sourdough starter. Add flour, mix until the water is fully absorbed and a shaggy dough forms. Cover with a towel and leave to rest for 20 minutes. Sprinkle salt evenly on surface and knead dough for 5 -10 minutes or until a completely consistent dough is achieved. Cover with a damp dishtowel and let sit for 1 1/2 hours. Every 30 minutes, fold the dough into itself from all four corners. Keep the dough covered between foldings. Cover dough with a damp towel and let sit undisturbed for 6 to 8 hours or until it has doubled in size. Fold and shape dough into a ball, cover and then let rest for 20 minutes. (At this point, if using seeds or spices, spread them on a clean surface and roll dough over them to coat.) Shape again, tightly this time, and transfer, upside down, to a bowl coated with olive oil. Cover and allow to rest for 1 1/2 to 2 hours at room temperature. Preheat oven to 245°C/ 475°F. Transfer dough directly onto hot baking surface, score the top with a bread knife and bake for 10 minutes. Lower the heat to 204°C/400°F and bake for another 25 minutes. Remove from oven and transfer to a cutting board or cooling rack. Allow to rest for 15 to 30 minutes before slicing.

MARY BERRY'S BANANA BREAD

Steps:

• Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
• Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
• Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
• Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
• Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
• For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
• Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
• Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.

ORANGE CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 160°C (without fan) and line the 2 LB (900g) loaf tin with baking paper.
• Finely chop the chocolate bar into uneven small chocolate chunks, slightly smaller than the size of a pea.
• Mash the banana, zest and juice. Don't mash it too much, it will get too runny.
• Sift the flour, salt, baking powder and bicarbonate soda into a mixing bowl. Stir to combine.
• Add the remaining ingredients (except for the chopped chocolate) into the mixing bowl. Beat until thoroughly mixed. It takes less than 1 minute. For me, it's 40 to 45 seconds.
• Gently stir in the chocolate chips coated in flour.
• Quickly transfer the batter to the prepared loaf tin. Level the top.
• Bake at 160°C for 60 minutes.
• To test if the cake is done, insert a skewer into the cake. The skewer should come out clean, and the cake slightly shrinks away from the tin.
• Optional: Once you remove the cake from the oven, sprinkle some chocolate over the top of the hot cake. I like to use chocolate chips as they don't lose their shape even when melted.
• Let the loaf cool down for 10 minutes in the tin, then remove from the tin and continue cooling down on the wire rack.