This rustic-style loaf is packed with seeds that can be switched to suit your tastes. Easy to make, easy to consume.
Makes one loaf
Prep Time: 15 minutes + 2 hours proving time
Cook Time: 30 minutes
400g strong white bread flour
7g sachet yeast
20g pumpkin seeds*
20g sunflower seeds*
10g linseed*
8g fine salt
2 tbsp olive oil
2 tsp runny honey
*Or any similar combination as preferred
Mix together the flour, seeds and salt in a large bowl. Make a well in the centre.
Mix the yeast, oil and honey together in a measuring jug, along with 250mls of warm water and leave it for 5 minutes or so.
Slowly add the liquid into the well, gently pushing the flour into the middle with a wooden spoon, until a dough starts forming. Use your hands to push the dough together until you can move it from the bowl to a floured, non-stick work surface.
Knead the dough for 10 minutes, until it feels smooth and silky. Shape it into a ball, and sit it in the bottom of a large, lightly oiled bowl. Cover it with cling film and leave it for an hour to prove. It should double in size.
Set the clingfilm aside and gently knead the dough again on a lightly floured surface for just a few minutes. Shape it into an elongated oval loaf and sit it on a baking tray lightly dusted with cornflour.
Cover it with the same clingfilm and leave it to prove for another hour, but after 40 minutes, turn the oven on to 180°C.
Bake in the oven for about 30 minutes until it turns golden brown and sounds hollow when tapped.
Let the loaf cool on the tray for 10 minutes, then move it to a wire rack to finish cooling.
Once cool, slice and serve.
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