Country Loaf-bread machine

Country bread typically implies old-school; entirely by hand, and oven fired product. While I admire this method I believe that ultimately quality ingredients; where the flavour of the flour will shine through. Simple breads can use starter, this one starts more easily. Medium and dark settings are best for country breads.

Ingredients

• 1 1/2 cups milk of your choice 366g

• 2 tbsp oil 26g

• 1 1/2 tsp salt 8g

• 1/4 cup flaxseed or wheat germ 29g

• 1/4 cup barley flour 25g

• 3 1/2-3/4 cups bread flour 420-552g

• 2 tsp vital wheat gluten (opt)

• 2 tsp instant yeast

Instructions

Please read Susy’s Tips and Tricks before you begin.

1. Place ingredients in any order as it makes no difference unless you are using the delayed start setting. If you are uncomfortable with this. Place in the order suggested my your machine.

2. Use the Basic setting and the medium or dark crust setting.

3. Remove loaf from pan within 5 mins of finished baking. (I find the keep warm setting produces less than stellar results; namely harder crusts and a wet bottom.)

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While it may be controversial to state that order doesn’t matter. I can say I’ve tried multiple machines with multiple orders. I couldn’t indentify any difference results. Manufacturers no doubt want to distinguish themselves from others by making instructions separate from others.

I omitted sugar from this recipe. You don’t need it. Yeast will feed off the carbohydrates in the flour. Promise. It works.

Do you need to warm up your milk or water? Nope, I never do. Friction from the machine will increase the temperature along with the yeast action. Cooler temps build better flavour. Trust me. Yeast will work. Of course, if you feel you must heat it up go ahead.

Why barley flour? Barley flour adds a great depth of flavour. I recommend it.

Adjust the flour. Add 1/4 cups milk less. Let the machine work for 5-6 minutes. If it’s very wet at a tbsp at a time. If it’s dry add a tsp at a time of flour to create a nice smooth dough ball. Never just dump it all in. Doesn’t matter if you weigh; ingredients vary, climate varies. Therefore, your results vary. Learn what a dough ball should look and feel like.