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56
RECIPES
WHOLEMEAL DATE SCONES
Makes 12
INGREDIENTS
100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour
1½ cups (225g) self raising flour
½ teaspoon mixed spice
1 teaspoon cinnamon
¾–1 cup milk
1 cup chopped dates
Extra flour, for kneading
Extra milk, for glazing
METHOD
1. Assemble mixer using scraper beater.
2. Using speed 4, beat butter and honey
until light and fluffy.
3. Sift flours and spices together.
4. Using speed 1, add sifted ingredients
and sufficient milk alternately until a
soft dough forms. Fold in fruit. Do not
over mix.
5. Turn dough out onto a lightly floured
board and knead lightly.
6. Roll or press scone dough out to desired
thickness, cut into shapes with a scone
cutter or knife. Place scone shapes
close together on a lightly greased and
flour dusted baking tray or lamington
pan. Cut a small cross on top of scone
shapes and brush with a little milk.
7. Bake in a preheated 220ºC oven for
10–15 minutes or until cooked and
golden brown.
8. Remove from tray or pan and cool
slightly on a wire rack. Serve warm.
Dates can be substituted with other dried
fruits such as sultanas, chopped raisins,
apricots, figs, etc. if desired.
WHOLEMEAL BREAD AND ROLLS
Makes 16-24
INGREDIENTS
4 cups (600g) wholemeal plain flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1
2
⁄3 cups (400ml) water
Extra bread flour, for kneading
Egg glaze (Recipe Page 38), optional
Seeds (poppy, sesame, linseeds), optional
METHOD
1. Assemble mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.
4. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
NOTE
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
6. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
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