Sunday, 17 July 2011

Seedy raisin mozarella bread

Still finding out what the mozzarella bread will do.  Today's version has a variety of seeds and nuts and raisins in to give a warm sweet flavour.  The addition of an egg didn't change the texture much, but with the egg, nuts, lentils and cheese this is a high protein bread.  I made loaves using my Lazy Bread method (one rise in the tin and turn the oven on without taking the loaves out) and some rolls shaped with a bit of extra flour and left to rise again.

This bread is delicious.  It slices easily, holds its shape, has an even texture, and a flavour good with cheese or honey...if you want a sweet tea bread add more sugar and raisins, some spice...whatever you would have put in a wheat bread.  TT says it tastes like artisan bread but not as tough in the crust as Greek bread, but the size of the hole, the texture and the way it tears it behaves like artisan bread.  It  provides a good base for other flavours to shine.


400g flour
250 mozzarella cheese, grated
mixed nuts and seeds - ground or chopped
20g buckwheat
10g brown linseed
10g sesame
10g poppy
20g pecan nuts
40g raisins
1 tsp yeast
2 tsp sugar
1 egg
water added to egg to make up to 500ml (this makes a very sloppy dough, use less water if just making rolls)

Chop or grind seeds and nuts to texture you want.

Mix dry ingredients together including mozzarella.  Mix egg and water.  Mix dry and wet ingredients.

For loaves scoop into greased baking tins - fill to two thirds of the tin.  Leave to rise in the oven with a dish of steaming water on the base.  When the dough reaches the top of the tins turn on oven to 180C and cook for 30minutes.  I have a fan oven, which heats up very fast.  I have no idea if this will work with the slow increase in temperature of a non-fan oven.  If you don't have a fan, just move the dough into the preheated oven very carefully or don't let it rise right to the top of the tin!

Lower temperature to 150C and cook for another ten - twenty minutes.  The timings are approximate as they depend on the size of the tin you are using.  As a rule of thumb I find the bread takes about as long as a wheat loaf at the higher temperature, then about half the time again at the lower temperature.  The mix takes a lot longer to dry out than a wheat loaf would. If in doubt, cook it a bit longer!  Leave it to cool in the tin for a while and handle gently when tipping out.

For rolls, leave until the dough starts rising.  Flour your hands and the baking tray, shape lightly using plenty of flour to avoid sticking.  Leave to rise again then bake in a hot oven. My rolls are a bit bigger than a normal hot-dog roll; I cooked them for 20 minutes at 180 and 10 minutes at 150C.

Eat fresh, or slice and store in the freezer until wanted.

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