I love home baked bread. As a school girl growing up in inner Sydney, that did not stop me from going to the commercial bakery and buying bread rolls in the morning for breakfast.
Most of us have been to Greece and going past a fourno is an experience of the three senses – the smell, the vision and, yes, the taste because how can one resist buying something, anything!
I don’t often make my own bread as I would eat it all on my own and that is not conducive to my waistline. The other reason is the time that it needs to rise.
I decided to find a way to avoid kneading the dough twice and having to wait for it to rise. It makes for a lighter bread and very easy to make.
Try making this when you make a ladero and dip this bread in the saltsa, especially with a Briam and a little good Greek Feta and some meaty Greek olives, absolutely delicious.
Dora can be contacted at: dora@neoskosmos.com.au
INGREDIENTS
4 teaspoons honey
4 cups very hot water
2 cups of cold water
7 teaspoons dry yeast (yeast must not be out of date as it will not make the dough rise)
21/2 cups of wholemeal flour
21/2 cups white flour
2 teaspoons salt
2 cups sunflower seeds
METHOD
1. Mix all the ingredients in a large bowl well.
2. Put in loaf tins and snip the dough on top with scissors. This prevents it from splitting.
3. Sprinkle with pumpkin seeds or any other seed you prefer.
4. Bake in 80C oven for 20 minutes. This low heat is to make dough rise.
5. Crank up oven to 210C and bake for ½ hour.
6. Turn out and cool.
NOTE:
The combination of the cold and hot water in these measurements gives the ideal warm water for the yeast.