THREE-GRAIN SUPERBREAD

70 g/125 ml maize meal
50 g/60 ml brown sugar
60 ml sunflower oil
375 ml boiling water
250 ml cold water
1 x 25 g cube fresh yeast crumbled OR 1 x 10 g sachet instant yeast
15 ml salt
175 g/375 ml rye flour
20 g/100 ml digestive bran and/or wheat germ
280 g/500 ml cake, bread or whole wheat flour *
+/- 420 g/750 ml extra cake or bread flour *
Maldon sea salt

Place maize meal, sugar, oil and boiling water in a mixing bowl and stir to combine. Allow to stand for a few minutes. Add the cold water and then the remaining ingredients except the extra flour and mix well. I used Kenwood mixer with dough hook.

Add sufficient of the extra flour gradually to form a soft dough and turn out onto a floured surface. Knead the dough for 5 to 6 minutes or until smooth and elastic and return to a floured bowl. Cover and allow to rise in a mildly warm draft free spot for about 40 minutes or until doubled.

Grease 2 medium loaf tins (280×110×65mm or 225×125×80mm) well with margarine or tin glide. Knead down the dough, divide between the amount of tins, shape into neat loaves and place into the tins. Allow to rise in a mildly warm protected spot until the dough becomes well rounded above the edge of the tins. I used 3 smaller loaf tins measuring 220×110×70mm.

At this point I brushed the tops with salted water (60ml water plus 5ml salt dissolved in it) and sprinkled with Maldon flakes. The salt water gives a crunchy top to the bread.

Bake at 180°C for about 35 minutes or until golden brown and thoroughly baked if tested with a metal skewer. Cool in the tins for a few minutes then turn out on a cooling rack and cool completely.

NOTE :
*I used brown bread flour in both instances.
It’s a quick dough to make and taste delicious.
Next time I would bake for another 5 – 7 minutes in my gas oven.

Recipe: Carolié de Koster

Photo: Elsabie Templeton