For one loaf
approximately 800g:
• 500g cereal bread flour
• 285ml lukewarm water
• 10g dried baker’s yeast*
• 10g salt
• Oat flakes for topping
• 250g white bread flour
• 5g salt
• 25g sugar
• 100g butter
• 2whole eggs and 1egg
yolk
• 3tablespoons lukewarm
milk
• 2tablespoons water
• 5g dried baker’s yeast*
Put the flour, salt and baker’s yeast in the stainless steel bowl. Fit the kneader and the
lid. Run the appliance for a few seconds on speed 1to mix. Then add water through
the opening in the lid. Knead for eight minutes. Cover the dough with a tea towel
and leave to rest for 15minutes in a warm place. Next place the dough on a floured
surface. Flatten the dough by hand into a square. Fold the points into the centre,
then flatten the dough with your fist. Repeat the operation again. Shape a long loaf.
Put the resulting loaf into a 25cm long tin. Lightly moisten the surface of the loaf
and sprinkle with oat flakes. Cover the dough with a damp tea towel and leave to rise
for 60minutes in a warm place. Then make a cut 1cm deep along the length of the
loaf. Put the loaf in a preheated oven at 240°C, with a small container full of water to
help form a nice golden crust. Cook for about 30minutes. Remove the loaf from the
tin and leave to cool on a wire rack.
* in UK use dried yeast labeled ‘Easy Bake’ or ‘Fast Action’
Put the flour into the stainless steel bowl, and create two hollows: put the salt in
one, and the yeast, sugar, lukewarm milk and water in the other. The salt and yeast
should not be added together because the yeast reacts badly to contact with salt.
Add the eggs, and fit the kneader and lid. Select speed 1and knead for 15seconds,
then on speed 2for two minutes 45seconds. Without stopping the appliance,
incorporate the butter within one minute, which should not be too soft (leave it at
room temperature for half an hour before using). Continue kneading for five minutes
on speed 2, then five minutes on speed 3. Cover the dough and leave it to rise for two
hours at room temperature, then work the dough vigorously by hand by slapping
it into the bowl. Cover the dough and leave to rise for a further two hours in the
refrigerator; work the dough by hand again by slapping it into the bowl. Then cover
with cling film and leave the dough to rise overnight in the refrigerator. The next day,
butter and flour a brioche tin. Shape the dough into a ball. Place it into the tin and
leave to rise in a warm place until the dough has filled the tin (two to three hours). Put
it into the oven at 180°C and leave to cook for 25minutes.
* in UK use dried yeast labeled ‘Easy Bake’ or ‘Fast Action’
x 6
Bowl
Bowl
Kneading hook
Kneading hook
Cereal bread
Brioche
Tip: Make little rolls
for guests. Sprinkle them
with poppy or sesame
seeds.
Tip: Add chocolate
chips or glacé fruit.
