Wednesday, 4 December 2013

Perilla Seed Bread

Perilla is the common name for a herb of the mint family, Lamiaceae. Though known to several cultures by different names, the disparate varieties are now classified under the single species Perilla frutescens. 

Perilla Seeded Bread Recipe:

- 350 gm white bread flour
- 1 teaspoon salt
- 7 g dry yeast 
- 220 ml water
- 50 gm perilla seed

1. Lightly grease a baking sheet. Sift the flour and salt together into a large bowl and make a well in the center.

2. If you use fresh yeast, mix the yeast and 100 ml in the bowl. Mix in the remaining water. Add to the center of flour. Mix gradually incorporating the surrounding flour, until mixture forms a firm dough.

3. Add Perilla Seed and mix together and the turn out to the lightly floured surface and knead the dough very well, at least 10 minutes, until smooth. 

4. Place the dough in a lightly oiled bowl, cover the lightly oiled clear film and leave to rise, at cool room temperature, for 1-2 hour,or until doubled in bulk.

5. Knock back the dough, and replete the thoroughly kneading, then roll out the shape as you need. 

6. Place the dough into a lightly floured bread tin, cover and leave to rest for 15 minutes. Meanwhile preheat the oven to 230 C/450 F.

7. Spray the oven with the water, bake the bread immediately for 20 minutes, then reduce the oven temperature to 200 C, bake for 25 minutes more or until golden. Transfer to the wire rack to cool.

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