In his latest Masterclass, Morston
Hall's Galton Blackiston shares the secret of
one his guests' firm favourites.
Believe it or not, when giving out
my version of Masterclass recipes quite a lot of thought
goes into the choice of each recipe. I really do want
you all to try the things I show.
This wholemeal bread recipe is one
which we have been doing for years and is always very
popular with guests. Also, the beauty of this bread
is that it keeps extremely well as long as you cover
well with cling film and keep it in the fridge.
Versatile and easy, it is delicious
toasted, served with jam or marmalade, or served cold
with lemon butter for smoked salmon or crab.
One word of warning though: don't
try to make rolls from this recipe as the mixture is
too sloppy and can only be made into loaves.
WHOLEMEAL BREAD
1lb (450g) strong
plain flour
1lb (450g) wholemeal flour
4tbsp black treacle
2oz (50g) fresh bakers yeast
½oz (10g) sea salt
¼pt (150ml) warm water
1pt (570ml) warm water
2 x 2lb (900g) loaf tins
4oz (110g) luxury muesli
LINE TWO TINS
Take two x 2lb loaf tins lined with greaseproof paper.
When ready to bake do so in a pre-heated oven at 400F/200C/gas
6.
COMBINE THE FLOUR AND SALT
In a warm bowl, place the flour with the salt and set
to one side. mix the treacle In a further bowl mix the
treacle thoroughly with the ¼pt of warm water and crumble
the fresh yeast on the top of this mixture. Place both
bowls in a warm place and leave for about eight minutes.
ADD WATER
When the yeast in the small bowl has become frothy add
one pint of warm water, combine with the flour, muesli
and salt and mix with a large spoon. The dough should
be very wet and easily fall off the spoon when tilted.
PUT MIXTURE IN TINS
Put the mixture into the prepared tins, pat down, cover
with damp greaseproof paper (until dough has risen to
the top of the loaf tins) and then bake for 40 minutes.
When cooling. Turn out and leave to cool. This bread
will freeze ideally.
Galton Blackiston
is chef patron at Morston Hall in North Norfolk. Telephone
01263 741041.
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