BREAD PROJECT: #24- WHITE SEEDED LOAFMonday, July 08, 2013
This is just a good, honest, tasty loaf of bread. It is great eaten warm from the oven and even better toasted and spread thick with honey the day after. This is also a great bread for using up packets of seeds that seem to gather in the back of my baking cupboard (I think I even threw some nuts in too!).
WHITE SEEDED LOAF
- 450g All Purpose Flour
- 1tsp. sugar
- 1tsp. salt
- 1tsp. fast action dried yeast
- 1 tablespoon of sesame seeds, linseed, millet, pumpkin, poppy and sunflower seeds (or a mixture of any other seeds, just stick to 6 tablespoons of whatever seeds you like) plus a little extra for sprinkling on top of the loaf
- 1 tablespoon vegetable oil
- 300ml hand hot water
- A little milk
- 2 tsp. mixed seeds
- Combine the flour, sugar, salt, yeast and seeds in a bowl. Make a well in the centre and add the oil and water. Mix to a soft dough.
- Turn out on to an un-floured surface and knead for about 10 minutes until smooth. Place in an oiled polythene bag and prove, until doubled in size.
- Grease a baking sheet or a loaf pan.
- Knock back the dough and if using a baking sheet, shape into a round or place the dough into the loaf pan. Cover and prove until doubled in size.
- Pre-heat the oven to 220 C/425 F
- Brush the surface of the dough with milk and sprinkle with seeds. Bake for 25-30 minutes until golden. Cool on a wire rack.