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08/04/2010

Maple Syrup and Rosemary Loaf

A nice loaf to serve with lamb, gammon or a sausage hotpot. The smell of maple syrup is stronger than the flavour and the mild taste of rosemary.


Ingredients £0.37


500g Strong Plain Flour

50g Oat bran

50g Porridge oats

10g salt

6g fast action dried Yeast

1 tspn Finely chopped rosemary

2 tblsp Maple syrup

1 tblsp Olive Oli

380 ml Luke Warm Water

Method

1. Mix all the dry ingredients in a bowl then add the oil and water. The dough should be quite sticky, but this will change with kneading.

2. Turn out onto a floured work surface taking any bits that are stuck to the sides of the bowl and knead for around 5-10 minutes until the dough is soft and silky to the touch it should still be quite loose.

3. Grease the bowl the bread was mixed in and return the now soft dough to the greased bowl, cover with either a damp tea towel or greased cling film and leave to rise for around an hour till the dough has doubled in size.

4. Turn out on to a work surface and knock back by punching the dough once or twice then knead lightly and shape the loaf either into a floured baking tin or into a neat round on a floured baking sheet. Sprinkle the top with flour cover again and allow to double in size.

5. Preheat an oven to 200C. Slash the top of the loaf with a very sharp knife (a blunt one will knock some of the air out of the dough) and bake for approximately 35 minutes. Test by tapping the base of the loaf for a hollow sound. If not cooked through after the 35 minutes return to the oven upside down and check every 5 minutes until cooked through.