Multi seed loaf

Name: Multi seed loaf
Yield: 2 loaves
Cuisine: British
Ingredients: 600 g strong white flour; 150 g strong whole meal flour; 10 g yeast; 1 teaspoon black treacle; 75 g mixed seeds; 375 ml warm water

Vic Gardner @Vic_Gardner_1960

West Drayton

This is an updated version of my original 50:50 loaf.

Vic Gardner @Vic_Gardner_1960

West Drayton

This is an updated version of my original 50:50 loaf.

Saved

Ingredients

2 loaves

600 gstrong white flour
150 gstrong whole meal flour
10 gyeast
1 teaspoonblack treacle
75 gmixed seeds
375 mlwarm water

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Steps

1

Mix flours and yeast in a bowl. Dissolve the treacle in the warm water.
2

Add the water/treacle mix to the flour and mix until you have a soft dough.
3

Turn the dough out onto a lightly floured top and knead for 10 minutes until the dough is elastic.
4

Place the dough in a lightly oiled bowl. Cover an leave to rise, or place in a prover, for an hour or until doubled in size.
5

Punch down the dough and turn out on to lightly floured surface. Knead the dough for about 5 minutes adding the seeds as you do so.
6

Split the dough into two portions and place each in a lightly oiled tin.
7

Cover again, or put back into a prover, for 40 minutes or until doubled in size.
8

While the dough is proving for the second time preheat the oven to Gas 4/electric 180c.
9

Place the tins into the middle of the oven and cook for 30-40 minutes until the bread is golden and the base sounds hollow when tapped.
10

Allow to cool and then enjoy.