Recipes

Dave's Home Brew Bread

Source: Adapted from
The Great New Zealand Baking Book
by Alyson Gofton

A wonderfully fast and tasty bread that can be on the table a little over an hour from deciding to make it. And unlike most quickbreads it is fine to eat the next day, if there's any left over.

To make: 2 loaves

3 cups	High Grade Flour
2 cups	Wholemeal Flour
6 tsp	Baking Powder
1 tsp	Salt
750 ml approx	Beer or stout. Home brew provides an extra yeasty flavour, especially if the dregs are included. A stout will produce a darker more strongly flavoured bread. Using storebought beer takes the price of these up considerably.
1/2 tsp	Caraway or Cumin Seeds lightly crushed (optional)
1-2 tbsp	Sesame seed or Sunflower seed or Linseed or Oatflakes or Pumpkin Seed for topping.

Method

1. Mix the flours, baking powder, caraway and salt together and make a well in the centre.

2. Using a wooden spoon, stir the beer into the flour. Beat well with the wooden spoon. Expect a sticky dough that will just come clean from the edge of the bowl.

3. Transfer the batter to two well-greased and floured 20 x 10 loaf tins, and sprinkle the topping over the mixture.

4. Bake at 180° C ( 350°F) (Gas Mark 4) for 50 - 60 minutes or until the loaf sounds hollow when tapped underneath. Cool on a cake rack. Will not slice well while still hot.

NEW INFORMATION

After experimenting with breadbaking in a cast iron saucepan - see Dutch Oven Bread - I decided I liked the technique and extended it to this recipe.

Use a half quantity of the recipe above.

First lightly oil the inside of the saucepan. Preheat the oven and saucepan to 170C, place the dough inside and sprinkle it with sesame seeds or sunflower seeds, then gave it 35 minutes with the lid on and a further 15 minutes with the lid off. Wonderful!

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