White . . . with crunch

OK, loafniks. . . here’s another slightly off-white for your records.

The ingredients are as follows – and by now you know the liquids go into the bread pan first: 

* 290 mls of tepid tap water

* 1 tbspn of olive oil

*450 gms of plain white flour

* 1 tbspn of linseed/flax seed

* 1 tbspn of buckwheat

* 1 tbspn of milk powder

* 1 tbspn of raw sugar – not the white death this time!

* 1 tspn of improver

* 1 ½ tspns of salt

* 1 ½ tspns of dry yeast

 As usual, I mixed the dry things together before adding them to the pan. 

I then cranked Breville Bev for the ‘white’ program, with medium crust (3hrs). 

The result? A great-tasting white with an edge . . .  no doubt due to the seeds. The raw sugar also lessens the overall sweetness, and allows the bread to toast well. 

The loaf rose nicely in the pan, and when baked, it had a wonderful, crispy dome. 

Ideal for those school lunches! 

My next move is to try this with a touch of coffee in the mix. Should be dynamite!