The easiest way to get young people to eat healthily is to teach them about good ingredients and to show them how to cook with those. At the little Mill we believe that knowing what you are putting into your body is a huge part of the healthy eating equation, so we thought it might be a nice idea to go out on the road and meet some of the future bakers of Ireland and show them how easy it is to make bake your own delicious bread.
Eoin Jenkinson our resident baker and all round bread lover took time to show the second year students at Castlecomer Community School how to make bread, both using yeast and also how to make sourdough breads. The students were hugely interested in the concept of sourdough and the long fermentation processes.
Thanks to Ms Theresa Manning for her energy and passion, I think the students have caught the bug from her.
Here is the white bread recipe we gave to the students using yeast
White yeast bread ~ 450g strong white flour
~ 50g Wholemeal flour
~ 350g cold water
~ 10g fresh yeast
~ 10g salt
-mix together flours and water for 1 minute until all combined and leave to rest for 30 minutes.
-crumble in the yeast and salt then knead for 10 minutes.
-leave the dough to ferment for 4 hours
-knock the air out of the dough, shape then place in the fridge overnight
-the next morning preheat your oven to 250. Put an old, empty roasting tin into the bottom of the oven.
-Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern.
-Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust
-Bake the loaf for about 30 minutes.
-The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool
[“SEE HERE REAL BREAD IRELAND SOUR DOUGH RECIPE”) ](https://realbreadireland.files.wordpress.com/2016/08/realbread-rising-recipe-27-aug-version.pdf