BREAD PROJECT: #24- WHITE SEEDED LOAF

Monday, 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

INGREDIENTS

  • 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
FOR THE TOPPING
  • A little milk
  • 2 tsp. mixed seeds


METHOD

  1. 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.
  2. 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. 
  3. Grease a baking sheet or a loaf pan.
  4. 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.
  5. Pre-heat the oven to 220 C/425 F
  6. Brush the surface of the dough with milk and sprinkle with seeds.  Bake for 25-30 minutes until golden.  Cool on a wire rack. 


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2 comments

  1. Hi, really love this post. I think it's not something you see everyday. Thanks a lot.

    ReplyDelete

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