ROASTED WHEAT AND HONEY BREAD

Roasted Wheat and Honey Loaf

Slice 'o' Roasted Wheat and Honey Loaf

I have been toying with the idea of roasting wheat for a while now, based on the reality that applying heat to most nuts and other grains puts their flavour into a whole new category!

SO, this is just a thought…really not a big deal, and did have a fantastic texture and crumb, but I think that was due to the steam first, bake after effect; We all decided it is best served slathered with homemade butter and lots more honey.

NEED:

85g whole wheat grain

15g linseed

300g milk

80g raw honey

2tsp dried yeast

pinch salt

420g bakers flour

DO:

Preheat oven to 200°C.

Place wheat onto baking tray and roast for 10 minutes until crunchy and well toasted.

Place wheat and linseed into Thermomix bowl and mill for 1 minute on speed 10.

Add milk, honey and yeast and warm for 2 minutes at 37°C on speed 2.

Add remaining ingredients and mix for 6 seconds on speed 6. With dial set to closed lid position, knead for 3 minutes at Interval speed. Tip out onto Silpat mat and roll into a tight ball. Wrap and allow to double in size before continuing.

Press dough out into flat rectangle, just using your fingertips. Roll long edges into each other and seal together. Turn and repeat the folding and sealing action on the short edges. Repeat this several times until you have an even shape. Place into rectangular bread tin to double again. Slash top with razor blade or very sharp knife. Spray with water spritz.

Place in steam oven for 15 minutes. Move to preheated oven and cook a further 15 to 20 minutes or until golden and sounding hollow when tapped. Cool 5 minutes in tin before turning out and returning to turned off oven to crisp up base.

Slice and eat with toppings of choice….