Lemon, Dill and Soured Cream Bread

My past two weeks of holidays seems like a couple of months to me. We had a great time in Taipei and Singapore. We have been shopping and eating non-stop for this trip.

Although I hate the feeling of leaving my Singapore relatives and friends, I actually felt good with a warm sunny welcome on the day that I returned to Melbourne. I wonder if this good feeling may be due to the reason that I miss baking.

Now, back to baking...

This bread is absolutely great to eat with fish and salad. This soft wholemeal bread is lightly flavoured with dill and lemon and it has been a great enjoyment eating this with a spread of light cream cheese, topped with grilled or smoked salmon, accompanied with green salad for a light lunch. I would highly recommend this bread if you need a "detox" diet like me after a long trip.

The unsliced bread

Check out the beautiful texture of this bread.

Here's the recipe from the book, Bread Machine Easy by Sara Lewis

(with my modification in blue)

200ml cold water

grated rind of 1 lemon

150g full fat creme fraiche (replaced with 35% fat sour cream)

1 tsp salt

1/2 tsp coarsely crushed black peppercorns

2 tbsp chopped dill (I use the dried ones)

2 tbsp chopped parsley (I didn't add this)

500g strong wholemeal flour

1 tsp caster sugar

1 1/4 tsp fast action dried yeast

Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, lemon rind and creme fraiche (sour cream). Spoon in the salt, pepper and herbs, then the flour. Make a slight dip in the centre and add the sugar and yeast.

Insert the pan into the bread machine. Shut the lid and set to a 750g loaf on a wholewheat setting with preferred crust setting. Press start.

At the end of the programme, life the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack and leave to cool.

Note: Using 2/3 of the recipe, I've made this loaf using a 10 cm x 20 cm loaf pan. I placed all my ingredients into my bread machine and use "dough" setting to knead and prove the dough. At the end of programme, the bread dough is removed, shaped and further proved for 50-60 min. This loaf was baked at 180°C fan forced for 30 min. 

To create a "stronger" wholemeal flour, I've added 25g of gluten flour into 330g of my wholemeal flour.

Happy Baking

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