Brown Seeded Loaf - Ingredients
Stage 1 - Ingredients
150g Porridge oats
300ml boiling water
Stage 2 - Ingredients
450g Strong White Flour
100g Wholemeal Spelt or Strong Wholemeal Flour
50g Sunflower seeds
1 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Olive oil
7g Fast-action yeast (1 x sachet)
350 ml warm water
Mix the linseed and porridge oats in a bowl and pour over 300ml boiling water and stir until everything is well mixed together. Leave the mixture in the bowl for 10 minutes to allow the oats to soften.
Mix in all the other ingredients with 350ml warm water (two-thirds cold plus one-third hot/boiling water). If using fast-action yeast it can be mixed in with all the ingredients. If you prefer to use dried live yeast then put the sugar in warm water and mix in the yeast while the oats are softening up; and when you see that it is active you can pour the live mixture in along with the other ingredients.
Mix using a mixer with a dough hook for 3 to 4 minutes, then knead gently for a minute or two and put all the dough into an oiled bowl. Cover the bowl with cling film (or a stretchy shower cap) and leave to rise for about an hour (+15 minutes if needed).
Flatten out the dough on a baking board and then cut into two equal halves. Shape each half into a round loaf and place both loaves on a large (heavy) baking tray lined with non-stick baking parchment (or oiled greaseproof paper). Glaze with milk and add some pumpkin and poppy seeds, or some more porridge oats, on the top of both loaves. Cover the loaves (e.g. with a large plastic bag) and leave to rise again for another 30 minutes.
Start warming the oven.
Stage 4 Cut a cross-shaped slits on the top of both loaves and spray a light spray of water on the loaves before putting them into the oven. Then cook in the oven for 20 minutes at 220C
Take out – leave to cool on a cooling tray and enjoy!