Breville SHM2, Manual, Page: 16 / 32

16
recipes
Wholemeal Loaf
(makes one large or two small loaves)
• 7g dry yeast
• 2 tbsp sugar
• 300ml lukewarm water
• 30g butter, melted
• 250g strong white plain flour
• 180g strong wholemeal flour
• 1 tsp salt
1. Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a
warm place until mixture begins to froth. About 10 minutes.
2. Fit the dough hooks. Place the sifted dry ingredients into the mixer bowl.
3. On a low speed, gradually add the yeast mixture. Note that it will be necessary to
occasionally scrape the sides of the bowl with a spatula. Always stop the mixer first.
Knead for 3–5 minutes.
4. Continue the kneading process until all ingredients are incorporated and dough forms
a ball. The dough will be wet and sticky.
5. Place dough in a greased bowl, turning once to grease top of dough. Cover with
plastic wrap and let rise in a warm place until doubled in size (40–50 minutes).
6. Knock back (punch down) the dough to release the air. Knead on a lightly floured
surface. Cut the dough in half and shape into loaf pans. Cover with plastic wrap and
allow to rise in a warm place until doubled in size, (about 30 minutes). Preheat the
oven to 200ºC.
7. Bake for approximately 30 minutes. Bake loaves sound hollow when tapped.
Variations:
This dough can be used to make bread rolls, breadsticks, and as the basis for other
wholemeal bakery goods.
Note: Grain bread flour mix can be used as a substitute for plain and wholemeal flours.
Scones
(makes approximately 8)
• 225g plain flour
• 2 tsp baking powder
• pinch of salt
• 55g butter plus extra for greasing
• 25g caster sugar
• 150ml milk plus extra for brushing
1. Heat the oven to 220°C. Lightly grease a baking sheet.
2. Mix together the flour, baking powder, sugar and salt in the mixer bowl on a low
speed. Add the butter and mix until the mixture resembles crumbs. Add the milk bit
by bit to get a soft dough.