'That loaf looks better than okay,' noted a lovely friend and fellow baker when she saw the photo of my latest creation. I must admit, I thought it looked better than good too. To me, my bread looked like one of those artisan loaves that one buys for upwards of $10 at specialist bakeries. So, I must admit I was feeling rather chuffed, and even more so once I'd tasted it.
Peter loves having fresh bread in the house, and so do I, although eating too much of it makes my tummy look round and bloated, like one of those Russian Babushka nesting dolls! That said, I greatly enjoy baking bread and experimenting with different textures and tastes. And this one was quite the experiment, to begin with.
I've baked several of these loaves now and feel confident that my recipe works well. Peter, my sous chef, has given it his stamp of approval, therefore it must be good. You'll see that I've used one of the bread mixes from Laucke Flour Mills in South Australia's Barossa Valley, and added several of my own touches to create a dense and delicious fruit and nut loaf. For my readers overseas, I note that Laucke bread mixes are available in the UK through Lakeland, and also New Zealand via Family Choice Ltd. This bread can be made in a stand mixer with a dough hook, by hand, or with the Tefal Cuisine Companion. I'm sharing recipes and instructions here for the Cuisine Companion and also hand-made bread. Preparation time is minimal, less than 30 minutes. Then you'll need to allow for two risings, as well as baking time of around 30-45 minutes. Note, this is a dense and heavy fruit bread, so watch that the middle of the loaf is cooked right through the centre before you take it out of the oven. Make sure you get that 'hollow' sound when you tap the bread. RUSTIC MULTIGRAIN SOY & LINSEED BREAD WITH FRUIT & NUTS 600g Laucke Multigrain Soy and Linseed bread mix* 3-4 heaped tablespoons bread making flour extra, if needed 2 teaspoons dried yeast 1 level teaspoon ground cinnamon 1 teaspoon ground vanilla bean 350ml lukewarm water 2 tablespoons honey 195g sultanas 60g mixed peel 1/2 cup/110g hazelnuts flour for dusting 1 tablespoon pepitas and sunflower seeds 1 teaspoon sesame seeds To make this bread in the Tefal Cuisine Companion, fit the kneading and crushing blade to the bowl. Sprinkle the packet of Laucke multigrain soy and linseed bread mix into the bowl, together with the yeast, the ground cinnamon and the ground vanilla bean. Launch the P1 pastry program and pour in the lukewarm water and the honey immediately. When the timer has counted down to 1.30, add the sultanas, the mixed peel and the hazelnuts. If the dough seems too sticky, add the extra flour. Allow the short program to finish. Then, when the timer rings, press start and leave the dough in the machine for the remaining time on the machine, approximately 30-40 minutes. Taking care with the sharp blade, remove the dough from the bowl and turn it out onto a board that you have dusted with flour. Punch down and knead the dough until it is smooth and elastic, then form it into a loaf shape and place it into an oiled bread tin. Sprinkle the pepitas, sunflower seeds and sesame seeds over the top. Cover with a clean tea towel and leave the dough in a warm place for 30-40 minutes, allowing it to rise. Preheat your oven to 220 degrees C, then turn it down to between 200-210 degrees C. Slash the top of the loaf with a sharp knife, spray with a mist of water and bake the bread for 30 minutes or longer, until the loaf sounds hollow when tapped. Keep an eye on it, to ensure that the seeds on top don't burn. Turn down the oven if they are starting to brown too quickly. Allow the bread to cool slightly before removing it from the tin. Store it wrapped in a clean tea towel or bread tin. Your bread will keep for several days.
To make this bread by hand, chop the fruit and nuts either by hand or in a mini blender. Now, combine the bread mix, the yeast, the cinnamon and the vanilla in a large mixing bowl. Make a well in the centre. Pour in the lukewarm water and the honey. Start to mix by hand, then add in the chopped fruit and nuts. Continue to knead until the dough comes together. Sprinkle the extra flour over the mix if it feels too sticky. Mix to a smooth and elastic ball.
Cover the bowl with a clean tea towel and leave the dough to rise in a warm corner of your kitchen for around 40 minutes. Turn the dough out onto a lightly floured board and punch it down. Knead it lightly and form it into a loaf shape. Place it into an oiled bread tin. Sprinkle the pepitas, sunflower seeds and sesame seeds over the top. Cover with a clean tea towel and leave the dough in a warm place for 30-40 minutes, allowing it to rise. Preheat your oven to 220 degrees C, then turn it down to between 200-210 degrees C. Slash the top of the loaf with a sharp knife, spray with a mist of water and bake the bread for 30 minutes or longer, until the loaf sounds hollow when tapped. Keep an eye on it, to ensure that the seeds on top don't burn. Turn down the oven if they are starting to brown too quickly. Allow the bread to cool slightly before removing it from the tin. Store it wrapped in a clean tea towel or bread tin. Your bread will keep for several days. * The Laucke bread mix I use here contains unbleached wheaten flour, soy grits, soy flour, kibbled linseed, kibbled maize and rye, salt and ascorbic acid. Laucke Bread Mixes are available from supermarkets. This is an original recipe created by Liz Posmyk, Good Things. Images and words copyright.
Tell me dear readers, do you enjoy baking artisan breads? Or do you prefer to buy them?
15 Comments
18/11/2015 09:14:49 am
A lovely recipe, Liz (and I love the wooden board too). I often use the Laucke bread mixes and really like them - it's a fantastic South Australian company.
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18/11/2015 04:04:16 pm
Love homemade bread! We rarely buy the store kind these days. Haven't made much bread for awhile -- mainly because it has the same effects on our tummies! -- but this is so tempting. Really nice -- thanks.
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Eha
18/11/2015 06:59:24 pm
Even an 'idiot' baker like me should be able to manage this appetizing loaf: and having already been to the 'Laucke' site there is more interesting stuff available. Now: off to see which supermarkets keep . . . living rurally and quite often having to count my bread slices till next time I put an order in: this would be wonderfully convenient!!
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Eha
18/11/2015 09:24:03 pm
Sending hugs to you as have just gone 'wild' at the Pialligo Smokehouse [10% price reduction until midnight tonight!] . . and clearly remember you lauding the place :) ! What a wonderful choice - and they will be up night and day processing those ham orders for Yule!! Wonderful posting set up - even my street plan with an arrow pointing at my home came up when I paid!!!
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19/11/2015 04:07:47 am
Soy and linseed is the only bread I ever buy. Really wish I could get the same mix here Liz. It looks amazing!
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19/11/2015 05:01:53 am
It does indeed look like one of those loaves that you buy in a bakery!
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19/11/2015 06:17:51 am
Healthy AND delicious! And of course, being based in South OZ, I'm a big fan of Laucke products! Win-win!!
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19/11/2015 04:52:23 pm
That bread looks wonderful, very artisan in a fab way. I'm going to take a look at Lakeland and have a go at this. GG
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19/11/2015 07:57:24 pm
I do love the smell of freshly baked bread and I am addicted to carbs but I'm trying not to have them in the evening as I agree, they make me look bloated. I love the sound of all the dried fruits and nuts in this loaf xx
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22/11/2015 10:24:35 pm
YUMBO! I love homemade bread! We switched over from store bought a few years back, and then I cut bread out of my diet all together, so popped my machine away. Might ask Momma bear to make a gluten free batch of your recipe. Great recipe love. Thanks for sharing. :)
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chocgma
12/6/2023 03:33:40 am
This looks wonderful. About to have a stab at making it. I would find it useful, Liz, to know the size of the tin you used. I have many, different-sized tins... Meanwhile, I will just make a guess and check back later in case there's a response but not sure if your site is still active.. Cheers.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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