Pretty soon after finishing up our first loaf we decided to give it another try. This time we used a bread mix from the brand lighthouse called Ancient grains, sounds promising!
The instructions on this pack were a little more complicated (although that isn't saying much). It took us a little while to decide whether our loaf should be made on the medium or the large setting, because the amounts of flour used (500g for the mix) are in between the 420g (M) and 520g (L).
The instructions on the box said to use the French setting, so for this first trial we stuck to the rules. In the end the French setting doesn't let you choose the size or the crust setting so we needn't have worried.
This setting has a "wait" period of almost two hours where the bread mix, yeast and water all just sit in the mixer. It can't be for yeast activation because they tell you not to let the water touch the yeast, so I'm really not sure why this step is necessary, it certainly makes for a longer wait (we decided to make this one during the day so we could take it out as soon as it finished).
As Tom mentioned, last time we didn't set the time properly, and woke up to cool bread and no fresh bread smell! This time how ever, we got to sit around for an hour in a house that smelt amazing but had to wait for it to finish baking and cool!
So, the final product.
The crust was beautifully crunchy and it came out of the pan really easily. We only managed to wait 5min for it to cool down before trying some, so it was deliciously warm and very tasty with butter and jam.
I was not quite so blown away with eating it at room temperature the next day, it's a pretty heavy bread, but still very good overall.
I'm tempted to try a Banana bread later in the week (even though it's not really a bread and would probably be just as easy to make in the oven).
The instructions on this pack were a little more complicated (although that isn't saying much). It took us a little while to decide whether our loaf should be made on the medium or the large setting, because the amounts of flour used (500g for the mix) are in between the 420g (M) and 520g (L).
The instructions on the box said to use the French setting, so for this first trial we stuck to the rules. In the end the French setting doesn't let you choose the size or the crust setting so we needn't have worried.
This setting has a "wait" period of almost two hours where the bread mix, yeast and water all just sit in the mixer. It can't be for yeast activation because they tell you not to let the water touch the yeast, so I'm really not sure why this step is necessary, it certainly makes for a longer wait (we decided to make this one during the day so we could take it out as soon as it finished).
As Tom mentioned, last time we didn't set the time properly, and woke up to cool bread and no fresh bread smell! This time how ever, we got to sit around for an hour in a house that smelt amazing but had to wait for it to finish baking and cool!
So, the final product.
The crust was beautifully crunchy and it came out of the pan really easily. We only managed to wait 5min for it to cool down before trying some, so it was deliciously warm and very tasty with butter and jam.
I was not quite so blown away with eating it at room temperature the next day, it's a pretty heavy bread, but still very good overall.
I'm tempted to try a Banana bread later in the week (even though it's not really a bread and would probably be just as easy to make in the oven).
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