Ingredients - makes 1 loaf (plaiting method adapted from 'The Great British Bake Off: How to Turn Everyday Bakes Into showstoppers')
400g strong white bread flour
100g strong wholemeal bread flour
7g sachet fast action yeast
1 tbsp smoked paprika
1/2 tsp hot chilli powder
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 whole clove
1/4 tsp cocoa powder
1/8 tsp ground allspice
2 tsp salt
2 tbsp olive oil
1 tbsp tomato puree
1 large or 2 small garlic cloves, crushed
1 tbsp molasses sugar or dark muscovado sugar
300ml lukewarm water
- In a pestle and mortar grind the cumin seeds, coriander seeds and the clove to a powder and then add the other spices and mix together. In a large bowl combine the flours, salt, yeast, spices, garlic and sugar. Add the water along with the tomato puree and olive oil and work everything together into a dough. Knead for 10 minutes until smooth and elastic and then leave to rise in a lightly oiled bowl for about an hour or until doubled in size.
- Knock back the dough on a lightly floured work top and divide into 8 equal sized pieces and roll each piece into a sausage shape approximately 40cm long. Lay the pieces of dough out vertically on the work top, lightly press the pieces of dough together at the ends furthest away from you, also gently press the dough onto the worktop to stop it moving around while you plait. Spread the pieces of dough out in front of you to look like sun rays or an octopus and number each piece 1-8 starting from the left. Just remember that every time you move a piece of dough to renumber it, i.e. so the piece on the far left will always be number 1 and the piece on the far right will always be number 8 and so on.
- This is the bit where practising first with string or ribbons can be helpful if like me you have trouble visualising what you're supposed to do.
- Step 1: place piece 8 under piece 7 then over piece 1.
- Step 2: piece 8 over piece 5
- Step 3: piece 2 under piece 3 then over piece 8
- Step 4: piece 1 over piece 4
- Step 5: piece 7 under piece 6 then over piece 1
- Repeat steps 2-5 until all the dough has been plaited and then neatly tuck the ends under the loaf. Put the loaf on a floured baking tray and cover with lightly oiled cling film and leave to rise until nearly doubled in size, 40 minutes to an hour.
- Preheat the oven to 200C and bake for 25 minutes until the bottom is hollow when tapped.
I'm entering this into the Fresh From The Oven challenge this month hosted by Helen at Fuss Free Flavours and organised by Claire at Purely Food and Michelle from Utterly Scrummy Food For Families. I'm also entering this into Bake Your Own Bread and into Yeast Spotting.