50:50 multi-seed loaf

Name: 50:50 multi-seed loaf
Cuisine: British
Ingredients: 250 g strong white flour; 250 g strong wholemeal flour; 250 ml warm water; 7 g fast acting yeast; 1 tsp black treacle; 50 g mixed seeds

Vic Gardner @Vic_Gardner_1960

West Drayton

Getting back into making bread again. This is a loaf that is similar to what we normally buy in the supermarket.

Vic Gardner @Vic_Gardner_1960

West Drayton

Getting back into making bread again. This is a loaf that is similar to what we normally buy in the supermarket.

Saved

Ingredients

250 gstrong white flour
250 gstrong wholemeal flour
250 mlwarm water
7 gfast acting yeast
1 tspblack treacle
50 gmixed seeds

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Steps

1

Add the flour and yeast together.
2

Mix the treacle and water together. Add to the flour and yeast. Mix to a slightly sticky dough.
3

Turn out on to a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
4

Place in a lightly oiled bowl and cover with cling film or place in a prover and allow to rise for 40 minutes or until the dough has doubled in size.
5

Knock back the dough and knead for another 3 -5 minutes. Adding the seeds as you go.
6

Shape the dough into an ovoid to fit your bread tin. Place the dough into a lightly oiled tin and again allow to prove until doubled in size.
7

Tip: To check if your bread has risen as far it can, lightly press a finger onto the loaf. If the indent springs back it can be left to prove for a bit longer. If the indentation stays then it’s time for the dough to be placed in the oven.
8

Preheat your oven to gas 5/190c
9

Allow the loaf to cook for 30-40 minutes until golden. The base of the loaf should sound hollow when tapped.
10

Turn out onto a rack to cool.
11

When cold slice or store as required.