As you can see the cheeze doesn't really melt - it softened though. And the toastie tasted amazing.
|After a second rising|
I've discovered something that makes my bread less dense and rise a little more - blackstrap molasses. I always knew sugar feeds yeast but I was unwilling to put it in my bread, but then I thought, wouldn't molasses do the same thing? And at the same time my bread would get a little bit of added iron and calcium and other good things? Indeed.
Makes 1 loaf
500g wholemeal flour
50g gluten flour
1/2 tsp salt
2.5 tsp instant yeast (you can buy this in a big tube at woolies - keep it in the freezer.)
1.5 tbsp blackstrap molasses
Seeds of choice (I usually use 2 tbsp each of: sesame, flax, poppy and sunflower. I also like adding pumpkin seeds.)
about 1 1/2 cups warm water
Mix together flour, gluten flour, salt, seeds and yeast. Make a well in the center and pour in the warm water and molasses mixture (start with one cup).
Mix the dough, adding more water until a firm elastic dough is achieved.
Turn onto a floured bench. Knead for 5 minutes or until smooth. Place in an oiled bowl and let rise for about an hour or until double in size.
Knead again lightly. Press out dough gently to about the length of your loaf tin and roll it up. Place the rolled up dough in the tin with the 'seam' side down. Let rise again until doubled.
Bake at 200 degrees C for 30-40 minutes or until brown and sounds hollow when tapped.
I always grind my flaxseeds before doing anything with them - you can't digest them if they're whole, and therefore would not get all the nice nutrients from them! You know, like omega 3.
Anyway, this is about my sixth loaf of bread I have made at home since the last time I bought any at the shops. It's awesome. I'm getting quicker at just whipping it up when I get home from work if we've run out :) Though I usually do it on Sunday afternoons and make all the neighbours jealous at the smell of baking bread wafting through the air!