Easy seed & grain loaf

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After my bread making success last weekend I decided to give bread another go. I’d seen this recipe on the BBC Good Food website and decided as I still had some wholegrain flour that needed using up I would give it a go. I slightly adapted the recipe by choosing to prove it overnight in the fridge rather than the 1 hour at room temperature as suggested. I have to say I was little disappointed as although my bread did rise quite a bit the end result was a little flat and the bread had quite a heavy texture – it does still taste nice though. I think this may be down to my loaf tin which is quite wide and flat so a new loaf tin is on my shopping list for the weekend! I also struggled to get the seeds added as decoration at the end to stay on and most of the them have popped off when I have cut the bread – this is also a problem I found when I made my cottage loaf last weekend.

You will need a 1.2 litre loaf tin.

Ingredients:

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500g mixed grain flour
1 tablespoon each sesame and poppy seeds (plus extra for topping)
1 sachet fast-action yeast
1 teaspoon salt
300ml hand-hot water
2 tablespoons olive oil
1 tablespoon clear honey

Method:
1) Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.

2) Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it (I found my mixture was very sticky and needed quite a bit more extra flour).

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3) Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.

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4) Make eight slashes across the top of the loaf (I forgot to do this!), brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown.

5) Tip it out onto a cooling rack and leave to cool.

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