MASTERCLASS
3 BETTER BREAD
Compared to a standard sliced white loaf, this bread has more fibre. The seeds are a great source of protein, too.
Grease a 900g loaf tin with oil and line with nonstick baking paper. On a lightly floured surface, knock the air out of the dough with your fist. Flatten into a rectangle to roughly fit your tin. Cut lengthways into 3, leaving the top end intact, then plait together.
Remove the loaf from its tin and return to the oven for a further 10-15 minutes, until a deep golden brown colour. Leave to cool completely on a wire rack before serving.
Expert tips If you find your dough hasn’t risen enough in the time allotted, it could be that your kitchen is too cool. Leave it to rise in a warm spot, allowing time for it to reach the level indicated. To knead the dough, use the heel of your hand to stretch it away from you. Roll it back in on itself, pick it
up and turn it 90 degrees, then stretch it away from you again. Repeat until the dough reaches the desired consistency. Add a dusting of flour onto the work surface and your hands as you begin kneading to help prevent the dough from sticking. The dough may be sticky at first but this will change as you knead it; don’t be tempted to add extra flour. Make sure to preheat the oven and
baking tray fully in step 4. This helps create steam when water is added into the tray as the loaf goes into the oven, resulting in a better crust. The loaf is cooked if the base sounds hollow when tapped with a finger. If not, put it back in the oven for 5-10 minutes and check again. Leave the loaf to cool completely before slicing, otherwise the steam will escape, resulting in a denser texture and a drier bread.
Watch and learn more! Perfect this recipe with our helpful video guide at tes.co/ masterclass bread
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RECIPES JORDAN BOURKE PHOTOGRAPHY ALEX LUCK FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
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For more healthy baking ideas, visit tesco.com/realfood
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