There were far too many dairy products in the fridge last weekend, so the loaves I made had to have some kind of white stuff in them. As well as a dense wholemeal-bran tin loaf sweetened and darkened with crystalised ginger and molasses, I made this one: a light but slightly grainy texture, with lovely colours - the light, bright yellow of the maize flour and the dark green of the pumpkin seeds was a great combination. The turkish 9% fat yoghurt that went in gave the bread a nice, mellow flavour, I think.
Wet ingredients:
150g turkish or greek style yoghurt
110g water
110g white leaven
10g punpkin seed oil (or similar nutty-flavoured oil)
Dry ingredients:
275g white flour
25g wholemeal flour
100g yellow maize flour
1tsp salt
90g pumpkin seeds (with the green skin still on)
Mix the wet stuff and the dry stuff seperately, then tip the wet into the dry and mix thoroughly. We don't want any dry flour left. Cover the bowl and leave for 10 minutes.
Lightly oil the table-top and your hands. Knead the dough briefly (10 seconds/10 hand-strokes). Return to the bowl, cover and leave for 10 minutes.
Repeat kneading. Leave for 10 minutes.
Knead once more. Leave for half an hour.
'Fold' the dough: pat it out flat on the table, stretch it a little in one direction, then fold it over itself in thirds in the same direction. Turn it 90° and stretch and fold again. Shape into a ball and put it back in the bowl. Leave for half an hour.
Fold again. Leave for half an hour.
Shape into a batard or a round loaf, tucking the dough in on itself so the outer surface stretches and becomes slightly taut (the way to a crisp crust and a good rise in the oven). Wrap in a flour-dusted linen cloth, and leave for 4-5 hours.
Turn out onto a baking paper-covered baking sheet, and bake at 230°C for 20 minutes, then at 210°C for 20-25 minutes. The crust should be golden and the loaf hollow-sounding when tapped on the base.
Go on, get hold of some leaven. I'm sure you could nick some from a good bakery, and it is so worth it.
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