Country Tails

January 19, 2016

TREACLE & PEANUT BREAD 

It’s Try January, so why not try one of our favourites from Will’s new book, One Potato…Two.This is comfort food at its best. We love it on a cold winter’s day, served with lashings of butter and our Chase Vodka Marmalade.

YOU WILL NEED…

– 10g fresh yeast (or 4g dried yeast) 

– 20g natural yoghurt 

– 25g treacle 

– 100ml milk 

– 100ml warm water 

– 170g wholemeal flour 

– 170g strong white flour 

– 10g salt 

– 10g butter, softened 

– 50g dry roasted peanuts, chopped

METHOD…

In a bowl, combine the yeast, yoghurt, treacle, milk and water. Stir the mix and allow it to stand until you see bubbles (approximately 2 minutes). Put both flours in the bowl of an electric stand mixer and add the wet ingredients. Using the dough hook attachment, mix on a low speed for 15 minutes, then add
the salt, butter and peanuts and mix for a further 5 minutes. Place the dough into an oiled bowl, cover with cling film and leave in a warm place to prove for 40 minutes.
Once proved, turn the dough onto a lightly floured surface and knead the air out of it. Then shape it into a small loaf, place onto a lightly floured tray, cover with a damp cloth and leave to prove for a further 50 minutes. If you have a trigger spray bottle handy, fill it with water and spray the dough every 10 minutes. Alternatively, sprinkle it with a little water using your fingers.
When the dough has finished proving, preheat the oven to 220°C and bake for 35-40 minutes, until crusty. To tell if your bread is ready, tap it on the bottom. If it gives off a hollow sound, remove from the oven and leave it to cool on a wire rack.

For more delicious recipes from WIll’s book click HERE to purchase your copy.

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