From the Anchor Yeast Kitchen
Country Loaf
Prep 4 hr
Baking Time
25–30 mins
Total 4 hr 30 mins
Makes 1 Country Loaf
easy
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By
Anchor Yeast Kitchen
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Fermented Batter
360
g
Cake flour
( 3 x 250 ml 3 cups )
7
ml
Salt
( 1½ tsp )
5
g
Anchor Instant Yeast (½ 10g Packet
( 7ml )
375
ml
Lukewarm water
( 1½ cups )
Dough
360
g
Cake flour
( 3 x 250 ml / 3 cups )
130
g
Whole-wheat flour
( 1 x 250 ml / 1 cup )
7
ml
Salt
( 1½ tsp )
5
g
Anchor Instant Yeast (½ 10g Packet)
( 7ml )
430
ml
Lukewarm water
( 1¾ cups )
Method
Mix the cake flour and salt together. Add the Anchor Instant Yeast (5 g / ½ the packet) and mix.
Add the lukewarm water to the flour mixture to form a soft batter. Add extra liquid, should it be necessary. Mix the batter until the ingredients are mixed together and the batter is smooth.
Transfer the batter into a sealed container and allow to stand for 2 hours, knocking the batter down, from time to time.
Mix the cake flour, whole-wheat flour and salt together. Add the rest of the Anchor Instant Yeast and mix.
Add the lukewarm water to the flour mixture to form a soft dough. Add extra liquid, should it be necessary. Mix the dough until the ingredients are just mixed together.
Mix the batter mixture with the dough mixture until just mixed together. Do not over mix.
Transfer the dough into a sealed container and place in the refrigerator to develop overnight. The dough can be stored in the fridge for 5 - 7 days and used as required.
Cut a piece of dough off the risen dough, the size you require, and knock the dough down on a lightly floured surface. The dough may be sticky and flour dusted onto the dough will help for easier handling of the dough.
Shape into a round or oval shape and place onto a floured baking tray, OR place into a 1.5-litre-bread pan.
Cover with plastic and allow to rise in a warm place, until double in size, about 30 minutes. Cut the top with a sharp knife, and dust with flour.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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