Torth y Cynhaeaf (Harvest Bread)
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Torth y Cynhaeaf - Harvest bread. Made with wholemeal flour, it should be within everyone's baking repertoire, a staple in every farmhouse kitchen and should hold a central place in the bakers' canon.
450 gms wholemeal bread flour
350 gms water at room temperature
2 tablespoons dried milk powder
1 teaspoon crushed sea salt
1 tablespoon dark brown sugar
3 tablespoons olive oil
1 teaspoon (7gms) easy active yeast
Into a large bowl sift the flour. Add the sugar, salt, milk powder and yeast and mix.
Add the oil and then the water and bring together.
Tip out onto a clean board and knead for about 10 minutes.
Place the dough in a lightly-oiled bowl, cover and place somewhere warm for abut an hour or until it has doubled in size.
Prepare your loaf tins.
Tip the risen dough out onto a light-floured board. Divide and shape as necessary.
Cover once again and return to the warm place for about an hour - until it has risen sufficiently
Preheat the oven to 200⁰C.
Bake for 30 minutes until golden brown and hollow sounding when tapped on the underneath.
Cool on a rack.