Friday, 25 April 2014

Wholemeal multi seed loaf

Basic wholemeal bread recipe it was a basic wholemeal bread recipe before I added all those seeds! Poppy seeds, sesame, pumpkin, sunflower, linen and chia.. bread packed full of seeds and full of flavour. The more seeds the better (for me!) but you can leave them out if you prefer, or add only the ones you like- or have in the cupboard!

  • 115g strong white bread flour
  • 225g strong wholemeal flour
  • 1tsp salt
  • pinch of sugar
  • 1tsp dried yeast
  • 15g unsalted butter
  • 225ml lukewarm water
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 1/2 tbsp poppy seeds
  • 2tbsp golden linen seeds
  • 1/2 tbsp sesame seeds
  • 1tbsp chia seeds
Place both flours, yeast, seeds, sugar, salt and all the seeds in a large bowl and mix until the seeds are evenly distributed.  Add the butter and water and mix until the dough comes together.

Knead on a lightly floured surface until smooth and stretchy (about 10-15 minutes), then place back in a bowl, cover with cling film or a cloth and leave to rise, until doubled in size (45-60 minutes).

Knead the dough quickly, then shape into a loaf and place in a greased and floured (900g/ 2lb) loaf tin, cover with a cloth and set aside until doubled in size (about 30 minutes)/

Pre-heat the oven to 200C and splash a little bit of cold water inside the hot oven (about 1/4 cup), or throw in few ice cubes, to create steam.

Bake in a pre-heated oven at 200C for 15 minutes, then turn the oven down to 180C and bake for further 15-20 minutes, until the loaf is golden brown and makes a hollow sound when tapped underneath.  

Take out the oven and leave to cool.


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