for the dough: 125 ml milk 7.5 g sugar 5g active yeast 250 g Shipton Mill organic white No4 flour ½ teaspoon salt 1 egg yolks 25 g butter ½ teaspoon vanilla
for the filling: 150 g poppy seeds 50 g sugar 1 teaspoons butter 1 egg whites 1½ tablespoons honey 75 g raisins ¼ teaspoon almond extract 1/2 egg (use the other half for glazing) 1 tablespoon oil
1. Cover the poppy seeds in boiling water and let sit for a few hours or overnight 2. Warm the milk to 43°C, pour into a large bowl 3. Stir in the sugar and the yeast, let sit for 5 minutes 4. Stir in the flour, salt, egg yolk, butter, and vanilla, kneading my hand to work in all of the flour 5. Cover the bowl with a dish towel and let rise until doubled in size about 90 minutes 6. While the dough rises, strain the water from the poppy seeds using a paper towel lined colander 7. Grind the poppy seeds in a spice mill or a food processor, you’ll get the best results with a spice grinder, but you’ll have to process in batches 8. Mix sugar, butter, egg whites, honey, ground raisins (process in your spice grinder or just add to the food processor and mix) and almond extract 9. Punch down the dough 10. Roll the dough into a 14 inch x 10 inch rectangle 11. Spread the poppy seed filling on the dough rectangle, avoiding the edges 12. Roll up (on the long side), pinching to seal the dough, tucking the end underneath and pinching to keep the filling from leaking out 13. Place the roll on a baking paper lined baking sheet, seam side down 14. Cover with dish towel and let rise 35-40 minute 15. Preheat oven to 175 C 16. Brush with whole beaten egg, bake for 35 minutes 17. Cool 18. Cut into 1/2 inch slices
This is a special blend of 5 seeds and cereals, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...
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Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
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