Reedmace Pollen Bread RecipeOrigin: France Period: Traditional |
IngredientsDuring the Second World War, when wheat was scarce many adulterants were added to bread to save on flour. One of these was the pollen of Reedmace (the pollen of the reedmace [also known as cattail or bulrush]) reed. This is an attempt at re-creating that style of bread, without losing the rising properties or texture of a traditional loaf.
136g reedmace pollen 
Reedmace Pollen Bread Preparation:Method:Mix the yeast and white sugar into the 60ml water and leave in a warm place for 10 minutes to prove. Combine the reedmace pollen, wheat flour and salt together and combine with the butter and the yeast mixture. Add the remaining water a little at a time until you have a smooth dough. Remove this from the bowl and tip onto a floured surface and knead thoroughly (for at least 5 minutes). Roll the dough into a ball and place in a greased bowl. Cover with a damp cloth, place in a warm spot and allow to prove for at least 75 minutes, or until doubled in size. Knock the dough back and knead for a further 5 minutes then return to the bowl, cover and allow to prove for a further 45 minutes. Knock back once more and divide the dough into 2 equal parts. Knead each dough piece well to remove any trapped air then press the two dough pieces into half-loaf tins. Press down well into the tin then cover the tins and allow the dough to raise for at least 45 minutes in a warm place (or until the dough has risen some 2cm over the top of the tins). Place in an oven pre-heated to 210°C and bake for about 25 minutes, or until the loaves sound hollow when tapped. Allow to cool a little before tipping onto a wire rack to cool completely. |
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