BAKE YOUR own BREAD

The smell of freshly baked bread is irresistible and it’s also quite simple to make. The Weekly’s latest cookbook, Made From Scratch, gives you a step-by-step guide to creating beautiful bread at home.

Flours Different flours provide different tastes and gluten content. Some of the tastiest – rye and wholemeal – don’t have as much gluten as white flour, or in the case of buckwheat flour, no gluten at all. Gluten is the protein in bread that provides structure – without it, a loaf is very dense. Mixing two flours can give you the best of both worlds, as we do here. Sourdough rye bread START 3 DAYS BEFORE TIME 1 HOUR (+ PROVING TIME) FREEZE 3 MONTHS MAKES 3 LOAVES KEEPS UP TO 2 DAYS 4 teaspoons (14g) dried yeast 1 tablespoon brown sugar 4¾ cups (675g) plain flour 3 cups (750ml) lukewarm water 4 cups (500g) rye flour 3 teaspoons fine salt 1½ tablespoons caraway seeds 2 tablespoons olive oil 2…

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The Australian Women's Weekly (Digital) - 1 Issue, October 2015

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