- 1.5kg white bread flour
- 20g salt
- 30g milk powder
- 60g yeast
- 1000ml water
- 80g poppy seeds
- 25ml rapeseed oil
Poppy seed loaf
Ingredients
Method
Warm water to 35oC
Add to yeast, whisk until dissolved, add a pinch of sugar, sprinkle with flour, cover and leave.
Weigh out flour, add salt, milk powder, poppy seeds, rapeseed oil and begin mixing.
Add water and yeast to flour and kneed in machine for 5 mins until smooth or 10 mins by hand.
Add extra water if required, depending on flour.
Cover and prove until doubled in a bowl over with greased cling film and towel.
When doubled, knock back and shape into greased and floured tins.( this is the perfect amount of dough for a 1:1 gastronorms)
Reproove covered with greased cling film until the dough has reached the top of the gasto, bake a 200oC
When baked leave in gastro for 5 mins, brush with more oil. Leave to cool or serve when warm
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