Cauldron Loaf

A quick and simple bread recipe which was our first ever Rock n Roll Recipe video back in January 2013. We've used a wholegrain seeded flour in this video however you could substitute other glutenous bread flours. We'll be posting some of our favourite gluten-free bread recipes soon...

Ingredients:

1 tsp Caster Sugar

1 tbs Dried Yeast

1 tsp Salt

3 Cups of Wholegrain Seeded Bread Flour (could substitute other glutenous bread flours)

1/2 cup of boiling water

1/2 cup of cold water

Additional:

Oil for coating the pan

Extra flour for kneading surface

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Bake in a pre-heated oven at 200 degrees for 30 minutes with the lid on and 15 with the lid off

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For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:

• Into a bowl pour 1/2 cup of boiling water and 1/2 cup of cold water
• Add 1 tsp of sugar to the water and stir
• Add 1 tbsp of yeast to the water, stir and leave for 10 minutes
• Into a fresh mixing bowl add 3 cups of your selected flour and 1 tsp of salt
• Mix the flour and salt together and then make a well in the middle of the mix
• Pour the water and yeast mix into the well you've made in the flour
• Mix into a dough
• Flour a surface and turn the dough out onto it
• Knead the dough for 7 minutes
• Lightly oil the pan you plan to bake the loaf in and put the freshly kneaded dough into the pan
• Cover with cling film and leave for an hour
• The dough will have roughly doubled in size
• Remove from the pan and knead it back down to it's original size
• Re-oil the pan and place the dough back into it
• Bake in a pre-heated oven at 200 degrees for 30 minutes with the lid on and 15 with the lid off

Into a bowl pour 1/2 cup of boiling water and 1/2 cup of cold water

Add 1 tsp of sugar to the water and stir

Add 1 tbsp of yeast to the water, stir and leave for 10 minutes (a froth should develop on the surface of the water)

Into a fresh mixing bowl add 3 cups of your selected flour and 1 tsp of salt

Mix the flour and salt together and then make a well in the middle of the mix

Pour the water and yeast mix into the well you've made in the flour

Mix into a dough (it will start quite wet but should hold together as a ball of dough by the end)

Flour a surface and turn the dough out onto it

Knead the dough for 7 minutes

Lightly oil the pan you plan to bake the loaf in and put the freshly kneaded dough into the pan

Cover with cling film and leave for an hour

The dough will have roughly doubled in size

Remove from the pan and knead it back down to it's original size

Re-oil the pan and place the dough back into it

Bake in a pre-heated oven at 200 degrees for 30 minutes with the lid on and 15 with the lid off

The loaf should sound hollow when you tap it on the bottom when cooked