Wednesday, 28 June 2017

Kenwood KMX754H - Wholemeal Loaf with Cheese, Chilli and Sunflower Seeds

I love eating bread, but not making bread. You see, bread is something that you need a lot of patience and to have some good kneading skills. I would say I’m an ok bread maker, however I’m much more at the beginner level than advance but always welcome a new opportunity to try a new method for baking bread. One thing I love about my new Kmix stand mixer is that it has a wonderful dough attachment which makes the task of kneading bread so simple and easy.
I decided on making a relatively simple loaf bread with seeds and cheese to test out whether my Kmix could knead smooth, elastic dough, resulting in a delicious loaf.














You will need a 2lb loaf tin
450g wholemeal flour
7g dried yeast
1 tsp salt
½ tsp granulated sugar
340ml lukewarm water
75g extra mature cheddar cheese
1 tsp dried chili flakes
50g sunflower seeds
oil for oiling the loaf tin.

Method
Add the dry ingredients to the K Mixer first, 400g of the flour, yeast, salt and granulated sugar. Using the dough hook attachment, mix the ingredients on setting 1 for 30 seconds. Slowly trickle the lukewarm water into the mixing bowl, continue to mix on setting 1 – pouring all the water at once may lead to the mixture becoming too wet to form a dough. Once the water has been added leave the dough to form, this will take between 4 -5 minutes on setting 1.  When the dough is almost formed but also sticky, add the remaining 50g of flour. Mix for a further 2 minutes, be careful not to over mix as over mixing the dough will fall apart. Once the dough has formed, remove the dough and place in a large mixing bowl, cover with oiled cling film. Leave the dough to rise in a warm place for an hour.

When the dough has risen, knock back the bread Add the 50g cheese, dried chili flakes and 30g of the sunflower seeds to the dough, knead well to form a dough ball and then leave the dough to rise for a second time, for around 30 minutes. After the second rise, oil the loaf tin, knock back the dough and mould the dough into a sausage shape. Sprinkle the top of the loaf with the remaining 25g extra mature cheddar cheese and 20g sunflower seeds. Bake on the top shelf for 30 – 35 minutes and the loaf sounds hollow when removed from the tip and tapped underneath.

xxx


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