Description
This recipe yields one family sized loaf. You can double it for two loaves or a very large loaf using a bigger bread tin.
Ingredients
Scale
Dough
- 220g lukewarm water
- 375g bakers flour
- 1.5 teaspoons yeast
- 1 teaspoon of salt
- 1.5 teaspoons of bread improver, optional
- 1 tablespoon of chia seeds
- 1 tablespoon poppy seeds
- 1 tablespoon seseme seeds
- 1 tablespoon flaxseeds
- 3 tablespoons each of pepitas and sunflower seeds
Seed coating, optional
- 1 tablespoon of chia seeds
- 1 tablespoon poppy seeds
- 1 tablespoon seseme seeds
- 1 tablespoon flaxseeds
- 2 tablespoons each of pepitas and sunflower seeds
Instructions
- Add the water, yeast, flour, improver and salt in that order.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- In the last 30 seconds add the seeds.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise for approximately an hour or until doubled.
- Remove dough from bowl, knock out the air by shaping your dough into a loaf shape.
- Combine coating seeds on a plate and roll your dough in them.
- Place the dough in to a bread tin and sprinkle over any remaining seeds from the plate.
- Allow to rise for another 30-45 minutes in the tin. Due to the seeds, the second rise needs to be a little longer than a traditional white loaf.
- Preheat oven to 180 degrees.
- Bake for approximately 30-45 minutes.
- You can check it is cooked by tapping the bottom of the loaf and hearing a hollow sound.
- Prep Time: 140
- Cook Time: 30