SEEDED WHOLEMEAL LOAF
Buy bread or make bread. For me there’s only one option and it has to be to make it. I feel like a bit of a bread nerd, I wake up every saturday morning and bake a fresh loaf, most of the time a varied recipe each time.
Although I’m yet to try a sourdough, which I can’t imagine to be too hard and a good way to test my skills. Hopefully all the simple bread recipes gear me up for something slightly more adventurous.
You will need a large 900g/2lb loaf tin.
Ingredients: (Makes 1 Loaf)
- 400g Strong Wholemeal Bread Flour
- 100g Spelt Flour
- 7g Sachet Fast-Action Dried Yeast
- 1 Tbsp Black Treacle
- Oil (For Greasing Tin, Bowl & Cling Film)
- 50g Mixed Seeds (These can be brought as a pack from your local supermarket. If not a mixture of pumpkin, sunflower and poppy seeds will be fine).
- 1 Egg Yolk (Beaten)
- Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If its too sticky add more flour if needed.
- Knead the dough on a lightly floured surface for 10 mins. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size roughly around 1 hour. While this is rising lightly oil a large loaf tin.
- Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles, add most of the seeds and work these into the dough as you knead.
- Shape the dough into an oval shape roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven the oven to 200C/180C fan/gas 6, 10-15 minutes before you intend to bake.
- When it’s ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown. To check if the loaf is done, you can tip the loaf out of the tin and tap the bottom, it should sound hollow. (Be careful this will be very hot). Leave to cool for at least 30 mins before slicing.