Single Origin Stoneground Flour
BIO-WHEAT™ Coarse White flour has a granulated texture, with wheat germ and bran in small pieces, in addition to the endosperm. The small pieces of wheat germ give this product its natural creamy appearance. This strong white bread flour is milled from high protein wheat and therefore has an excellent rising quality.
RECIPE: Granny Loaf
Tried & tested from the Fourie’s kitchen
INGREDIENTS
- 500 g (3 cups) BIO-WHEAT™ Coarse White flour
- 15 ml (1tbsp) brown sugar
- 5 ml (1 tsp) salt
- 7.5 ml (1½ tsp) instant yeast
- 15 m (1 tbsp) oil
- 12.5 ml (¾ tbsp) vinegar
- 400 ml lukewarm water
method: Oven Bake
Mix dry ingredients together. Mix liquids together. Add liquid mixture to dry ingredients and mix together. Spoon into greased, medium-sized bread pan. Allow dough to rise in a warm place or preheated oven at
40 °C for 30 minutes to 1 hour. Preheat oven to 180°C and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing.
METHOD: Machine bake
Using the ingredients above, follow the instructions for your specific model of bread machine.
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