Recipe: Brown Dough by Richard Bertinet
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Is there anything more delicious than the scent of freshly baked, homemade bread emerging from the kitchen? We think not. We’re sharing bread expert Richard Bertinet’s Honey and Lavender Loaf recipe with Khoollect readers, from his enticing baking cookbook, Dough. This recipe is designed to use as the base for the honeyed loaf.
Many of the breads in Richard Bertinet’s bread cookbook have an autumnal, even Christmassy feel, because there is something earthy about brown bread, which lends itself to fruit and spice and feels warming and cheering on a cold winter’s day. Mostly, Richard uses a combination of white flour and wholemeal, which gives a lighter loaf than pure wholemeal. Don’t worry if this variation feels a little heavier in the end.
Recipes taken from Dough by Richard Bertinet. Published by Kyle Books. Photographed by Jean Cazals.
Brown dough
Preheat your oven to 250ºC. Mix the two flours together and rub in the yeast, using your fingertips as if making a crumble.
Add the salt and water, then continue using your preferred kneading method (tips here!) to combine.
Preheat your oven to 250ºC. Mix the two flours together and rub in the yeast, using your fingertips as if making a crumble.
Add the salt and water, then continue using your preferred kneading method (tips here!) to combine.
Is there anything more delicious than the scent of freshly baked, homemade bread emerging from the kitchen? We think not. We’re sharing bread expert Richard Bertinet’s Honey and Lavender Loaf recipe with Khoollect readers, from his enticing baking cookbook, Dough. This recipe is designed to use as the base for the honeyed loaf.
Many of the breads in Richard Bertinet’s bread cookbook have an autumnal, even Christmassy feel, because there is something earthy about brown bread, which lends itself to fruit and spice and feels warming and cheering on a cold winter’s day. Mostly, Richard uses a combination of white flour and wholemeal, which gives a lighter loaf than pure wholemeal. Don’t worry if this variation feels a little heavier in the end.
Recipes taken from Dough by Richard Bertinet. Published by Kyle Books. Photographed by Jean Cazals.
Brown dough
Preheat your oven to 250ºC. Mix the two flours together and rub in the yeast, using your fingertips as if making a crumble.
Add the salt and water, then continue using your preferred kneading method (tips here!) to combine.
I am really new to bread making so I am wondering how much water to use and should it be warm?
Thanks!
Brown Dough: Is the recipe complete? I don’t see the quantity for liquid (water?).