1 pinch of ascorbic acid
(fat pinch, this is the powder form of Vitamin C and makes the bread loose)
1 tablespoon gluten
(from an organic shop, improves the quality of the flour). (The latter two can be omitted)
First mix the yeast, half of the milk and a little sugar and a tbsp flour in a bowl and let it rise.
Mix the other ingredients in a bowl, add the yeast mixture and knead. I did it with the KA, it's a very hard dough. I had to add an additional 100 ml milk but it depends on the quality of the flour. In the end I kneaded it by hand for a minute then put the dough in a bowl, covered it and let it rise for 1 hour.
After the hour knead the dough quickly, then roll out and roll up (like a Swiss roll without filling).
Put it in a baking bag, cut it with a knife and let it rise for another hour.
Make a few holes on the bag.
Bake in preheated oven (200C or 180C for fan) for 50-55 minutes and immediately remove from bag. It has a wonderful texture!
Tried this recipe?
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