Cocoa Bread

Makes 1 loaf (+- 700g)
Whole wheat Flour (300g)
Strong wheat flour (150g)
Cocoa Powder (50g)
Salt (1/2 tsp)
Fast Action Dried Yeast (3g)
Muscovado Sugar (4 tsp)
Warm Water (250 ml)

1) In a large bowl mix together the flour, cocoa, salt, yeast and sugar.
2) Add the water and roughly mix it into the flour.
3) Turn dough out onto a floured surface and knead the dough firmly for several minutes.
4) Shape the dough and put it into an oiled bread tin or into a baking sheet.
5) Leave dough to rise for about 2 hours in a warm place.
6) Bake in a preheated oven (180C) for 20 minutes and hollow sounding when tapped.

Quinoa, Carob and Apple Bread

For 1 loaf or 10 buns:
Water (250 ml - warm)
Strong Wheat flour (300g)
Quinoa flour (100g)
Carob flour (50g)
Fast-action Dried Yeast (3g)
Apple (1 large or 1 1/2 small - diced)
Muscovado Sugar (1 tbsp)
Cinnamon (1 tsp)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the apple and sprinkle with sugar and cinnamon.
4) Shape it in one loaf or 10 small buns and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Rice and Wheat Bread

For 2 loaves:
Strong wheat flour (350g)
Rice flour (350g)
Salt (1 tsp)
Muscovado sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300 ml - tepid)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix until the mixture comes together and forms a slightly lumpy and sticky dough.
3) Transfer the dough to a work surface and knead until it’s smooth and elastic.
4) Shape it in two loaves and leave it in a warm place for at least two hours until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Spelt Bread

Makes 1 loaf (+- 700g)
Wholegrain Spelt Flour (350g)
Strong wheat flour (150g)
Salt (1/2 tsp)
Fast Action Dried Yeast (3g)
Muscovado Sugar (1 tsp)
Warm Water (250 ml)

1) In a large bowl mix together the flour, salt, yeast and sugar.
2) Add the water and roughly mix it into the flour.
3) Turn dough out onto a floured surface and knead the dough firmly for several minutes.
4) Shape the dough and put it into an oiled bread tin or into a baking sheet.
5) Leave dough to rise for about 2 hours in a warm place.
6) Bake in a preheated oven (180C) for 20 minutes and hollow sounding when tapped.

Homemade Bread Workshop

This was our first homemade bread workshop ... the day was bright, the company was great and the bread... delicious :)

Thanks for your participation!

I'll post the recipes in the following days...