Wholewheat Bread
Prep 10 min + 1 hour to rise / Cook 40 min.
Makes 1 loaf
560g whole wheat grains
2½ teaspoons dried yeast
40g softened butter
310ml warm water
2 teaspoons salt
2 teaspoons honey
1. Place wheat into blender jug and secure lid.
MILL
1-1½ minutes or until finely ground into flour.
2. Using an electric mixer, fitted with a dough hook, combine
3 cups of the whole wheat flour, yeast, butter, water,
salt and honey. Kneed on medium speed for 4 minutes.
Add more whole wheat flour (up to ¾ cup), as needed,
until dough pulls away from sides of the bowl. Continue
kneading, in the electric mixer, for 5 minutes.
3. Place dough into a lightly greased bowl. Loosely cover
with plastic food wrap. Set aside for 30 minutes in a warm,
draft-free place or until doubled in size.
4. Lightly grease a 21cm x 11cm x 6.5cm loaf pan. Preheat
oven to 200°C no fan (180°C fan assisted / Gas Mark 6).
5. Punch down dough and shape into a log to fit into
prepared pan. Loosely cover with plastic food wrap.
Set aside in a warm draft-free place for 30–40 minutes
or until well risen.
6. Bake for 30–40 minutes or until cooked and golden
brown. Remove from pan and transfer to a wire rack
to cool.
Gluten Free Pasta Dough
Prep 20 mins / Cook 10 mins
Serves 2
125g brown rice
125g dried chickpeas
130g tapioca flour
1½ teaspoons xanthan gum
2 eggs
1 tablespoon olive oil
Pinch salt
1 – 2 tablespoons water
1. Place rice and chickpeas into blender jug and
secure lid.
MILL
30 seconds to 1 minute or until finely ground
into flour. Reserve ¼ cup of rice flour mixture to use
for dusting.
2. Place flour mixture into a bowl. Add tapioca flour
and xanthan gum and stir to combine. Create a
well in the centre of the flour mixture. Crack eggs
into the centre.
Add oil and a pinch of salt. Stir the mixture
together from the centre slowly pulling in the
flour from the edges until combined. If dough
has not combined, add 1 – 2 tablespoons water, as
required, until combined. Knead the dough until
it forms a smooth ball and is no longer sticky.
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3. Lightly flour the work surface with some
of the remaining flour mixture. Roll out
dough until 2mm thick.
Cut into thin strips. Sprinkle some of the
remaining flour mixture onto a clean dry
tea towel. Place pasta on tea towel and set
aside for 5–10 minutes or until lightly dried.
4. Cook, in batches, in a large saucepan of salted
boiling water for 5–7 minutes or until al dente.
Serve:
with your favourite pesto or pasta sauce.
