Kamis, 22 Februari 2018

Seeded wholemeal loaf


    400g robust wholemeal bread flour
    100g spelt flour
    7g sachet speedy-motion dried yeast
    1 tbsp black treacle
    oil, for greasing
    50g blended seeds (we used pumpkin, sunflower, poppy and linseeds)
    1 egg yolk, loosened with a fork


    Combine each flours in a big bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml heat water till properly mixed. Stir into the flour to make a slightly sticky dough. If you want to add extra water, splash it in 1 tbsp at a time.

    Knead the dough on a lightly floured floor for 10 mins (or in a tabletop mixer for five-7 mins). Your dough have to be smooth and elastic when it’s prepared. Place the dough in a gently oiled bowl, turn the dough over to coat it in oil, then cowl with a sheet of oiled grasp film. Leave in a warm area till doubled in length – this will take about 1 hr (see observe, underneath). Lightly oil a 900g loaf tin.

    Once doubled in size, knead the dough again for 3-five mins to knock out the air bubbles – add most of the seeds and work those into the dough as you knead. Shape the dough into an oval more or less the equal length as your tin. Place in the tin and go away to show, protected with oiled dangle movie, for 30-forty five minutes until it has almost doubled in size once more. Heat oven to 200C/180C fan/gas 6.

    Gently press a finger into the loaf to test if it has had sufficient proving time (see tip). When it’s geared up, glaze the pinnacle of the loaf with the egg yolk and sprinkle over the final seeds. Bake in the oven for 40-45 minutes till golden brown – in case you tip the loaf out of the tin and faucet the bottom, it must sound hole. Leave to chill on a cord rack for at least 30 minutes before slicing.
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