Recipes

Pumpkin & Caraway Batard

The pumpkin and carraway seeds compliment the flavour and character of the Laucke Rye Bread Mix.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Rye Bread Mix 3⅛ cups
5 g Yeast 1⅔ tsp
340 g Water 1⅓ cups
6 g Butter, Oil or Margarine (Optional) ⅖ tbsp
75 g Pumpkin Seeds 1⅛ cups
10 g Caraway Seeds 1½ tbsp

Method

  1. Preheat the oven to the highest possible temperature.

  2. Use your Bread Machine, or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand.

  3. Cut the dough into 2 pieces of 450 g, or alternatively leave the dough as one piece. Gently shape the pieces into rounds. Allow the pieces to relax for about 10 minutes, and then gently roll them into the desired shape (rounds or viennas). Do your best to keep the dough pieces warm, or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. Place the tray in a humid draught free environment.

  4. The loaves should be ready after approximately 30 minutes. To determine if it is ready, gently poke your finger into the loaf. The dough should spring back slowly, and still leave a small indentation. Dust the top of the loaf with flour, and use a serrated knife to score the loaf.

  5. Preheat the oven to the highest possible temperature. Place the Loaves into the oven then lightly spray (mist) the loaves with water. Turn the oven temperature down to 200°C and bake for 25 minutes.

Helpful Hints

  • Tepid water will help your dough to rise.
  • If adding butter, oil or margarine, reduce the equivalent amount of water.
  • The amount of water suggested should give a soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Wallaby Bakers Flour.
  • These loaves can also be topped with seeds which will leave a decorative effect once the loaves are scored. Make a seed mix from your favourite seeds spray the top of the loaves with water before rolling the loaf in the seeds. Proof and score as per normal.

  • Specialty Breads
  • Baking Time: 25 minutes
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