A white bread made with no fewer than 6 seeds including millet (hence the name) BUDGIE BREAD
1 pound of organic bread flour
2 teaspoons easy blend yeast
2 teaspoons sugar
1 teaspoon salt
1 tablespoon of each, sesame, poppy, sunflower, flax, millet and chopped up pumpkin seed
2 tablespoons light olive oil
plus extra for oiling the bowl
Put all the ingredients into a bowl or free standing mixer. Add between 320ml and 350ml of tepid water until all the ingredients are combined. Knead until dough is smooth and elastic adding a drop more water if needed. Tip onto floured surface, shape to a tight ball. Coat the bowl with the remaining oil Put the dough in and cover until dough has doubled in size. Knock Back, shape and put in a large 3lb loaf tin and allow to rise and until nicely domed. Takes about an hour or so. Bake for 35 mins in a preheated and steamed oven .
Added by: jprankard
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.