Recipes

Basic Bread - Using Laucke White or Wholemeal Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke White or Wholemeal Flour 3⅛ cups
10 g Salt 1 tsp
5 g Wallaby Bread Improver 2 tsp
10 g Wallaby Baker’s Yeast – Dry 3⅓ tsp
300 g Water – White Flour 1⅕ cups
350 g Water – Wholemeal Flour 1⅜ cups

Method

  1. Place all dry ingredients into a mixing bowl.

  2. Add water tempered to about 18°C and knead, or mix to form the dough.

  3. Knead dough on a floured surface for 10 minutes or until the dough is smooth and elastic. The wholemeal normally requires more mixing then the white.

  4. Place dough in bowl, cover and allow to stand for 2 hours.

  5. Either divide the dough into required pieces, or leave as a single loaf and shape as required.

  6. Preheat oven to 200°C.

  7. Place in or on a prepared tin or tray.

  8. Cover and put in a warm place to rise, until at least double in size.

  9. Spray lightly with water before placing in oven.

  10. BAKE – 200°C (conventional oven) for approximately 35 minutes.

  • Specialty Breads
  • Bake: approximately 35 minutes
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