Seeded wholemeal loaf

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Half term is at an end. Teachers, teaching assistants and school office staff will be back at work tomorrow ready for the final countdown! Today was my final opportunity for some holiday baking so I decided to opt for a loaf of bread. When we went to Iceland (the country not the shop!) I picked up the April copy of Good Food magazine for the flight and inside there was a whole feature on bread. Today’s recipe comes from that issue but you can find it online here. When Mr Birdie was given the choice of this seeded wholemeal loaf or a cheat’s sourdough he chose this one.
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Seeded loaf

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In my mission to make the most of potential baking time the holidays offered I decided to make a loaf of bread. I had some Waitrose crunchy mixed seed bread flour that was open and needed using so I decided to use this to make a seeded loaf. The method I used for this recipe is based on this BBC Good Food recipe. I decided to prove my bread overnight in the fridge and altered the ingredients slightly as I didn’t have any malted, wholemeal or granary bread flour. I was very pleased with how this load turned out. In the words of Mr Birdie ‘That’s a proper loaf – you could make toast from that!’ – as opposed to previous loafs I have made before which have perhaps not risen to the occasion!
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Poppy and sunflower seeded rolls

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I’m not really a fan of sandwiches so in the autumn and winter I like to take soup and a bread roll to work for my lunch. I used to buy part-baked rolls which I’d bake every morning so I’d have a fresh roll at lunch time. As I’ve become a little bit more confident in making bread, I decided I would give making some of my own rolls a go. After doing a little bit of research I found this recipe for poppy and sunflower seeded rolls on the Baking Mad website. I was quite pleased with how they turned out although I found their texture a little dense which could either be down to the recipe or my baking!
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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.
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Seed & grain cottage loaf

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I entered the Great British Bake Off this year – sadly I never heard anything (although after seeing some of the challenges they’re facing this year this is probably a good thing!). When you enter you have to fill in quite an extensive form which asks you about all the different things you’ve made and any successes and failures. One thing it did highlight to me was the areas of baking I’m less experienced in – baking bread being one of them. In this months BBC Good Food magazine there is a feature all about baking bread which is very helpful and highlights all the benefits of making your own bread such as cost, it not being full of preservatives and most importantly taste! This recipe is from the feature. I’ve made a couple of bread-based things before but I’ve decided I definitely need to try out more bread recipes. I’ve currently got a sourdough starter bubbling away which will I’ll share in a future post.
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