Great Grainery Bread Robin Hood Recipes

GREAT GRAINERY BREAD - ROBIN HOOD

Steps:

• Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
• Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
• Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
• Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
• Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
• Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
• Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
• Let rise in warm place until doubled (35 - 45 minutes).
• Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

ROBIN HOOD OATMEAL RAISIN BREAD (ABM)

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.

BASIC GRANARY BREAD DOUGH (FOR ROLLS OR A LARGE LOAF)

Steps:

• Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
• On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
• To make 12 rolls, divide the dough into 12 pieces and shape into rolls. Lightly flour 3 baking sheets. Place the rolls onto the sheets and cover loosely with oiled cling film. Set aside in a warm place for 30 mins or until they have doubled in size.
• Heat oven to 200C/fan 180C/gas 6. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 mins until deep golden brown and well risen.
• To make a flowerpot loaf, leave the dough to rise for about 1 hour, or until doubled in size. Soak one large or eight small terracotta flowerpots in cold water for about 30 mins. Dry thoroughly, then brush the inside of the pots with oil and line with parchment paper. Shape dough into a smooth round with a roughly pointed shape at one end so it half-fills the pot. Leave until doubled in size.
• Heat oven to 190C/fan 170C/gas 5. Brush the top of the loaf with beaten egg, sprinkle with poppy or sesame seeds and bake for 45-50 mins (15-20 mins for small loaves) until golden. Let it sit for 5-10 mins, then take out of the pot and leave to cool on a wire rack.

ROBIN HOOD'S CHEESE AND TOMATO GRAINERY BREAD

Steps:

• Add the first ten ingredients to machine according to manufacturer's directions.
• Add tomatoes and cheese at"add ingredients" signal or after first rising.
• Select whole wheat cycle for a bread machine loaf; OR select dough cycle, shape and bake in conventional oven.
• LOAF: Shape dough into 3 or 4 balls.
• Place in greased 8 1/2" x 4 1/2" loaf pan and cover loosely with plastic wrap.
• Let rise in warm place about 1 hour.
• Bake at 375°F for 25 minutes.
• Cover with foil if becoming too brown.
• ROLLS: Shape dough into 16 balls.
• Place in greased 9" square pan.
• Cover loosely with plastic wrap and let rise 30- 40 minutes.
• Bake at 375°F for 18- 23 minutes.