If you do one thing this week, bake your own loaf of bread. As part of the Real Bread Campaign, we’re in the midst of Real Bread Maker Week, which kicked off on Saturday and runs until May 17. This is the perfect opportunity to jump on the band wagon and grasp onto the growing popularity of baking your own bread. This popular phenomenon is on the rise and I’m more than happy to see its rise continue. What’s not to love about homemade, fresh bread that’s baked with love and tastes delicious? Why not try my sundried tomato and pine nut bread, ideal for a Mediterranean twist on an ordinary loaf.
Sundried Tomato and Pine Nut Bread
225g strong white bread flour
225g brown bread flour
15g dried yeast
1tsp of salt
2tsp of olive oil
60g toasted pine nuts
80g sundried tomato, roughly chopped
290ml of water
The Baking Bit
1.Sift the flours and add in the olive oil and salt into a mixing bowl and make a well in the middle.
2.Mix the yeast with 1 tablespoon of water and add into the well with the rest of the water and using your hands mix into a soft dough.
3.Knead by hand for 10 minutes and place the dough into an oiled bowl, cover with clingfilm and let it rest in a warm place until it has doubled in size. This usually takes an hour.
4.Heat the oven to 180 ◦ C
5.Knock back the dough and knead the pine nuts and sundried tomato into it. Shape your loaf and score lattice patterns on top.
6.Place back into the oiled bowl, cover in clingfilm until it is one and a half times larger again and dust with a little flour.
7. Place on a baking tray and bake for 30 minutes and leave to cool.