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Seeded White organic everyday small 1.5lb loaf

The best seeded loaf I have ever tried. Easy to make, always rises well and tastes very good. The loaf contains finest organic white flour, sunflower, linseed, millet and poppy seeds. The good news is the master miller at Shipton Mill mills it all and puts it into a bag for us to buy. (Seeded White Organic Flour)

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Water                                  270ml

Skimmed milk powder           2 tbsp

Rape seed oil                       2 tbsp

Sugar                                  2.25 tbsp

Sea salt                               1 tsp

Seeded White Organic Flour   432g

Fast action yeast                  1.25 tsp

Put all the ingredients into the bread machine in the order written down. Set the machine on the "Basic white bread dough" programme. When it finishes, remove from bowl and gently knock back the dough.

Dust a baniton with flour and put the dough in. Oil some cling film and place on  top of the dough. Place in the fridge for 6 to 8 hours.

Heat the oven to 210 degrees C.  Tip the dough from the baniton  onto an oiled and floured baking tray. Make three slashes across the top, this causes it to sink a little but rises back up when it goes in the oven. After 10 minutes at 210 degrees C, lower the temperature to 180 degrees C for a further 35 minutes. Tap the bottom and if it needs more cooking, put it back in upside down for 5 minutes.

If you do not wish to use a bread machine this can be made as you would make a basic white bread dough.


Added by: John Bennison

Tags: Bread Seeds

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