TRADITIONAL ALLINSON LOAF

INGREDIENTS

 

Allinson Oatmill White Bread Flour

350g

Allinson Wholemeal Very Strong Bread Flour

75g

Allinson White Very Strong Bread Flour

100g

Allinson Easy Bake Yeast

10g

Billington's Unrefined Light Muscovado Sugar

20g

Sea Salt

5g

Linseed or Sesame Seeds

100g

Warm Water

275ml

Sunflower, olive or walnut oil

20g

Natural Yoghurt or sour cream

75g

Rolled Oats

45g

 

TRADITIONAL ALLINSON LOAF

Directions:

Put the flours into a large bowl and add the yeast, sugar, salt and seeds.

Pour the warm water, oil and yoghurt into a jug and mix into the flour. As soon as it is all combined, cover with cling film or a plastic bag and leave it to rise for up to 1 hour.

Gently deflate the dough, and carefully upturn the bowl's contents onto a lightly floured surface. It will have lost its original stickiness and will be easier to knead. Knead for 10-15 minutes until smooth.

Shape into a round ball and place onto a greased baking sheet. Sprinkle with oats. Cover with a bowl, to prevent it from forming a skin on the outside and leave it in a warm place until it has almost doubled in size.

Meanwhile, preheat the oven to 220C/425F. When the bread has almost doubled in size, slash down the centre of the loaf with a sharp knife.

Turn the overn down to 190C/375F. Bake for 35-40 minutes or until browned and the loaf should sound hollow when the base is tapped.

Remove from oven and turn out onto a cooling rack.

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