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CHEF SKILLS-Learn to: Make flaxseed Bread.

Summary: This flavoured loaf is perfect for healthy sandwiches and gourmet breakfasts. Don Navindra, head chef from ApiCae Bakery, shows us how easy it is to prepare your own bread at home.

Flaxseed bread with tomato, garlic and basil

MAKES 4 LOAVES PREP 1 HR 20 MINS

COOK 20-25 MINS

134g cherry tomatoes

26 cloves of garlic

Large bunch of fresh basil leaves

A little extra-virgin olive oil

White or maize flour for dusting

FOR THE DOUGH

666g strong bread flour

26g coarse semolina

425ml water

20g yeast

13g salt

65g good-quality extra virgin olive oil

8g flaxseeds

1 Preheat the oven to 250C. With your hands or using the dough attachment on your food processor, mix together the bread flour, semolina, water and yeast. Then add the salt and olive oil, continue mixing, and add the flaxseeds. Set aside to rest for around 1 hr, until the dough rises.

2 Flour your work surface. Turn the rested dough onto the work surface so that the sticky underside is on top. Sprinkle a little flour onto the dough and then using your fingertips, spread it out gently. Take off excess flour from the dough.

3 Heat olive oil in a pan, and saute the tomatoes and garlic.

4 Add a few basil leaves to the dough, and add the tomato and garlic mixture on top carefully. 5 Fold one side of the dough over the tomato and garlic mixture, and then the other half of the dough, so that it looks like a loaf. Press dough gently on top with your fingertips, to work the additional ingredients.

6 Make a small opening on top to let the vegetables be seen.

7 Remove the bread from the working surface and place on a lightly oiled baking tray. Turn the heat down to 220C and bake for 20-25 mins until golden brown. Remove and transfer to a wire rack to cool. Brush with a little extra virgin olive oil and serve warm.

1. Lay the dough out on a surface, and spread evenly with your fingertips to form a 35 x 25cm rectangle.

2. Lift the dough and shake to remove excess flour, by moving it up and down carefully.

3.Spoon the tomato and garlic mixture onto the centre of the dough, making sure to leave space around all the edges.

4.Gently fold the dough half way through, from one end, and then repeat the step with the other end of the bread.

5.Using a bread knife, make a slit on top.

6. When removing the loaf from the work surface, make sure to lift it up carefully and sprinkle flour beneath it while doing so. This keeps the dough from tearing or getting stuck to the surface.

HOW TO FREEZE

To freeze the loaves, bake for just 15mins and cool for at least 1 hr. Wrap well in freezer bags. When ready to use, bake at180C for 12-15mins if frozen or 8-10 mins if defrosted.

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Publication:BBC GoodFood Middle East
Date:Aug 31, 2013
Words:511
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