Today I made bread. I have made bread in the past and it was lovely because it was rustic and homemade. But it was always a bit doughy and honeslty just not perfect. Nothing like the warm baguettes I’d collect every morning and that smell of fresh bread that filled my apartment.
This afternoon I was instantly transported back to my tiny apartment off Rue Lepic. Slightly different; there was no cobbled bustling streets and no ‘pardon’ as people walked about; instead there a hills hoist, a trampoline and a toddler running around.
But there was that smell of freshly baked bread and it was pretty much perfection.
Buckwheat + Seed Bread
100g buckwheat, 40g poppy seeds, 20g pepitas, 360g bread flour, 10g salt, 20g olive oil, 7g instant yeast, 350g lukewarm water.
Method a la Thermomix
1) Place buckwheat and seeds in TM bowl and mill 1minute/speed9. Scrape down the sides
2) Add water, yeast, salt, oil and flour to TM bowl and mix 10seconds/speed 7.
3) Knead dough for 2 minutes on ‘kneading’ setting. I found the dough was very runny, so I added another tablespoon of flour and kneaded for an additional 1 minute.
4) Transfer dough to a clean floured bench and light knead into a ball. Place in an oiled bowl and cover with cling wrap and a clean tea towel. Leave to prove for 40minutes or until the dough has doubled it’s size.
5) Punch the middle of the dough with a fist and then knead lightly into the shape of the loaf. Place the dough on a lightly floured baking tray, cover with a clean tea towel and leave to prove for another 30 minutes or until it’s doubled in size.
6) Pre-heat the oven to 210 degrees.
7) Bake for 40minutes. If you tap on the base and the bread sounds hollow it is ready. Cover with a tea towel and leave to stand for about 10minutes…if you can wait that long.
Voila bread that will make you feel like you’re in Paris.
As always made with love.
NOTE: In an attempt to use up everything in our pantry and reduce food wastage I used ’00’ flour…so yes this recipe does contain gluten. But I tried to be a bit experiemental and make the loaf more wholesome by adding in buckwheat and seeds. I used the thermomix to mill my buckwheat and seeds but you could just use buckwheat flour, food processor/blender and knead ye old fashion way.