This mix works best when baked the traditional way in the oven, but there’s always more than one way to bake a loaf.
See the bread maker recipe.
Preparation Time: 30 mins (including 20 min proving)
Cooking Time: 1 hr 20 mins
Serves/Makes: 1 loaf
1 x 340g Delicious Alchemy brown bread mix
2½ tbsp (20g) sunflower oil
350ml of tepid water
This mix cooks from cold, there’s no need to pre heat the oven.
Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep.
Add the bread mix to a bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 2½ mins. Scrape down the sides and base of the bowl and mix for a further 2½ mins.
Transfer the dough into the tin. It will be thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 20 mins. It won’t rise much, that bit happens later.
Place the tin on a tray in the centre of the COLD OVEN. Then turn to 220C or 195C for fan-assisted ovens, and bake for 80 mins. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.
Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.