Mixing and first rise takes 45 minutes using the PIZZA or FOCACCIA menu

Using a bread maker instead of a general food mixer or even hand mixing for the mixing stage takes some of the effort and guesswork out of making bread.
As this is a very short dough making cycle, I always kick start the yeast to make sure I get enough rise by the end of the programme.

It is important to note that if you want to experiment with speciality, heritage flours like Einkorn, Emmer or Khorasan and want well risen bread (as I do) then you must add up to about 50% of regular white or wholemeal flour to the mix. If you are happy with a low rise, more dense bread then it is o.k. to use 100% heritage flour.

INGREDIENTS in order of mixing into the machine mixing pan

1 ½ tsp yeast.
1 ½ tsp demerara sugar
290 ml warm water at about 43 deg. C. This wakes up the yeast
200g Shipton Mill Organic Einkorn flour
200g Organic strong wholemeal flour
15g butter or 2 tbsp of Organic olive oil
1 tsp salt
5 tbsp mixed seeds

First, measure into your bread making pan (Panasonic or whatever) 290ml of warm water at no more than 43 deg. C. To this add 1 ½ teaspoons of dried active yeast and 1 ½ teaspoons of demerara sugar. Stir well to get the yeast going. Leave to wake up for about 15 minutes until the yeast starts foaming.

Now add to the pan 200g of Shipton Mill Organic Khorasan flour and 200g of organic wholemeal flour and 15g of butter or 1 tbsp of olive oil.

Start the programme

In the case of my Panasonic it is Menu 28, duration 45 minutes.

After about 10 minutes into the programme you should lift the lid of the mixer and you should add the salt and your seed mix. I normally add 1 tbsp of poppy seeds, 1 tbsp of chia seeds, 1 tbsp of flaked almonds, 1 tbsp of pumpkin seeds, 1 tbsp sunflower seeds and 1 tbsp of linseeds.

At the end of the programme, empty the pan onto your worktop which is well dusted with flour

Grease a standard 1lb loaf tin. Then knead your dough into shape to fit the tin. It should fill the tin to just over half. Brush with olive oil to prevent drying out during the rise or cover with cling film and leave to rise. If you have the facility place in your oven at 30 deg. C or keep in your warm kitchen. A higher temperature will slow down the yeast so don’t be tempted to prove your dough at higher temperatures! Then let rise for 40 to 60 minutes until it has at least doubled in height. If you don’t have a 30 degree C setting on your oven then the dough will require about 1 hour 30 minutes to fully rise. You can also use your oven with the oven lamp on (and no heat) which will provide some warming heat for the rise and shorten the rise time.

Now bake at 200 deg. C for 30 minutes.

For two loaves, double the ingredients. The Panasonic breadmaker can easily handle up to 850g of flour