This seeded loaf is soft and fluffy on the inside, but with added texture, and has a satisfyingly crunchy crust.
Makes 1 large loaf
Prep Time: 25 minutes + 1 hour 45 minutes proving time
Cook Time: 30 minutes
Ingredients
500g strong white bread flour
7g sachet of yeast
1 tsp salt
1 tbsp butter
300mls warm water
1 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp poppy seeds
Method
Mix the flour, yeast and salt in a large mixing bowl. Rub rhw butter it into the flour and then add the seeds and mix. Make a well in the centre and pour in 280ml luke-warm water. Use a wooden spoon to push the flour into the water and blend until it starts to come together as dough. Use your hands to keep forming, adding the remaining water as needed, until all of the flour is integrated into the dough. Form it into a ball with your hands.
Put the dough ball onto a very lightly floured surface and knead for 10 minutes, until it feels silky. Form it back into a ball and leave it on the lightly floured work surface, covered with clean, large glass bowl. Leave it for 1 hour or so until it has doubled in size.
Knock back the dough by gently kneading it a few times. Shape into a ball again, cover it and leave it for 10 minutes.
Flatten the dough into a rectangle about 25 centimers by 20 centimetres, using your knuckles. Fold the shorter ends into the centre, then flatten it again and roll it up as tightly as possible, starting from one of the short ends. Seal the ends by pressing down with the side of your hands.
Lie the loaf on a baking tray lined with baking paper. Using a sharp knife or a bread lame, make around eight diagonal slashes down the length of the loaf. Cover the loaf with cling flim and leave it for 45 minutes, until it has doubled in size again.
After 20 minutes, pre-heat the oven to 220°C and put an empty roasting tin in the bottom.
Brush gently over the slashes with water and sprinkle with any additional seeds you have. (*optional)
Put the bread in the oven and quickly pour a large cup of cold water into the roasting tin to create steam. Bake for 30 minutes or until the loaf turns golden and sounds hollow when you tap on it.
Leave the loaf to cool completely on a wire rack.
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