What you need!
50 g fresh yeast or 2 tbsp dried yeast and 1 tsp sugar
850 ml tepid water
900g strong wholemeal flour
450g strong bread flour
1tbsp sea salt
1tbsp clear honey
3 tbsp olive oil
Olive oil, for brushing & flour, for dusting
Handful of mixed seeds such as sunflower, pumpkin, poppy or sesame
What you need to do!
If using fresh yeast dissolve in half of the hot water, if using dried yeast, sprinkle it into half of the water along with the sugar. Leave to stand in a warm place for 15 minutes, or until frothy.
In a large bowl mix together the flours, the salt and the honey. Stir in the yeast mix, and enough tepid water to create a firmish dough, add the olive oil, and knead in the bowl to form a smooth springy dough.
Cover the bowl with a cloth and leave at room temperature for about an 1 hour, or until the dough has doubled in size.
Turn the dough out onto a floured surface and knead vigorously for several minutes without tearing, oil three 450g non-stick loaf tins
Cut the dough into three equal pieces and shape to the size of your bread tins. Place each piece of dough in a tin. Brush the surface with oil and sprinkle with the seeds.
Preheat the oven to 220°C/gas mark 7, and cover and leave the loaves to rise for around 25 minutes at room temperature.
Bake your bread in the middle of the oven for around 30 minutes and then a further 5 – 10 minutes at the reduced temperature of 190º or gas mark 5. Leave to cool on a wire rack.
What better place to store your Yummy Seed Bread than in this gorgeous breadbin.
