Leavened Bread

Leavened Bread has been made from ancient times, with leaven being a traditional way of storing yeast between bread batches. The full recipe is presented here and I hope you enjoy this classic traditional version of an Leavened Bread.

prep time

30 minutes

cook time

40 minutes

Total Time:

70 minutes

Serves:

8–10

Rating:

Tags : Bread RecipesBaking RecipesBritish Recipes

Bread has been made ever since humans began to grow various grains on a large scale. The first breads were undoubtedly unleavened, though people soon discovered the actions of wild yeasts (probably by accidentally leaving bread outside too long) by the process of making leaven. There are almost as many kinds of bread as there are grains to make them and ingredients to put in them. Below is a fairly basic bread that is fairly easy to make.

Ingredients:

400g strong wholemeal bread flour
200ml warm water
60g leaven or 30g dried yeast
1 tsp sugar
60ml clarified butter or bacon fat
75ml milk
½ tsp sea salt
caraway seeds or poppy seeds to decorate

Method:

If using dried yeast, mix the sugar into 1 cup of warm water (at about 40°C) then tip the dried yeast into this. Stir in and set aside in a warm place. If using leaven then mix the sugar into leaven and set aside for ten minutes.

Measure the flour into a large bowl, add the salt and mix-in thoroughly then shape a dip in the centre and fill this with the clarified butter (or bacon fat) and the milk. Mix this in thoroughly (do not add the yeast at this stake as the fat will kill it).

After about 15 minutes the dried yeast should have a froth on top as the yeast activates. If it doesn't, prepare another batch. At this stage you can add the yeast (or the leaven) to the flour mixture. Combine it in then start slowly adding the warm water to make a fairly dry dough.

Tip the dough onto a floured surface and knead firmly for at least five minutes (be vigorous in kneading as this aerates the dough and keeps the yeast alive). Place the dough back in its original mixing bowl, cover with a damp cloth and set aside in a warm place for at least two hours to rise.

Tip the dough back onto the floured board, knead for a further five minutes then shape into a round shape (at this point you can sprinkle the bread with caraway seeds or poppy seeds if desired). Place the bread on a greased baking tray, cover with a damp cloth then set aside in a warm space for an hour to prove.

Place the bread in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 40 minutes or until the bread is a golden brown in colour.

Find more Bread Recipes Here.