1
Greasea 1.5-litre(6-cup),14cmx 24cm
loafpan. Linethetwolongsidesandthe
basewithbakingpaper,extendingthebaking
paperoverthesides tomake your loaf easy to
remove from the pan.2
Gatherallthedryingredientsina large
bowl.Placeallthewetingredientsin
a largejugandstiruntildissolved.Pourover
dryingredients,thenstirtocombine.The
mixtureshouldbefirm,but,if it istoostiff,
add extra water, one tablespoon at a time.3
Transferthemixtureintoyourloafpan,
thenmouldit withyourhandsintoa neat
loafshape.Coverthesurfacewithplasticwrap
andletthemixturestandatroomtemperature
foraround2 hours.Thisallowsallthe
ingredientstoabsorbthe liquid andset
the bread into shape.
4
Bakefor 30 minutes.Invertloafontoa
wirerackonanoventrayandpeelaway
thebakingpaper.Returntoovenontray;bake
fora further1 hour 20 minutesuntila skewer
inthecentrecomesoutclean- if youfindthe
loafisoverbrowning,placefoillooselyover
thetop.Standfor3 hoursuntilcompletely
cool before you slice the bread.TEST
KITCHEN
COOKING
SCHOOL
STEP-BY-STEPTest
KitchenNotes
Forevenbaking,
positiontheshelfin
theovensothetop
oftheloafsitsinthe
middleoftheoven.
Youcankeepyour
loafrefrigeratedin
anairtightcontainer
forupto1 week,
orfrozenforup
to1 month.
Psylliumhusks,
availablefromhealth
foodstoresand
selectedsupermarkets,
havegreatbinding
qualities,asdo
chiaseeds.
Likenuts,seedsare
packedwithhealthy
unsaturatedoils,but
thesefatsturnrancid
overtime,resulting
ina bittertaste.To
retardspoiling,buy
fromstoreswitha
highturnoverand
storeinairtight
containersinthe
fridgeorfreezer.
Groundseedsandnuts
degradefaster,since
grindingexposes
the oils.AWW FOOD•ISSUE FIFTY EIGHT 107
Healthy Bread