Seeded loaf (Pumpkin, sesame, sunflower, flax)

This recipe uses a mix of wholemeal flour and white flour as well as tasty seeds to give a rich tasting but light textured loaf. Ideal for toast and sandwiches.

Ingredients

W/meal flour 450g

White flour 450g

Seed mix 4 x 40g of each (160g)

Dried Mint 10g

Marjoram 5g

Yeast 12g

Salt 10g

Olive oil 30ml

Water 615ml

Method

Add all the dried ingredients to a mixing bowl. Add the oil and water mix and bring together to form a dough. Knead the dough either in a mixer with dough hooks or by hand. If using a mixer and dough hooks, set on a slow speed for 3 minutes then turn out onto a floured board and knead by hand for 2 minutes or until the dough feels smooth and elastic. If kneading by hand only, this could take up to 10 minutes. Set aside in a warm place to prove for about 1 hour, then knock back and divide into loaf tins (2 x 2lb loaf tins). Set aside again for around 40 minutes or until doubled in size. Bake in a preheated oven at 220 degrees C initially but turn down to 200 degrees C after 2/3 minutes.

Added by: Pentewan

Related products

Seeded White Organic Flour (419)
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.

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Organic Three Malts and Sunflower Brown Flour (705)
To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting.

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