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SEEDED LOAF

November 26, 2012

This is another recipe from Bread Club. Sometimes you really just have to trust the recipe don’t you. The lady next to me thought her dough seemed very wet – then someone else thought it was too dry. I ignored mine and – even though half of my dough had to be transported home in a plastic bag before the final rise – it turned out really nicely. It has a strong “nutty” flavour as we used half linseed and half (tiny) sunflower. My pics are of a double batch.

INGREDIENTS

165g Strong White Flour
165g Wholemeal Flour
100g Seeds /nuts soaked in 50g water for 2 hours or overnight
230g Water
6g Fresh yeast
4g Salt
10g British Rapeseed Oil

Soaking Seeds

METHOD

1. Mix the yeast and water in a large bowl.

2. Add the flour, oil and soaked seeds.

3. Mix, making sure there is no dry flour left in the bowl. Cover with a tea towel and leave for 10 minutes.

First mix

4. Add the salt and “fold” the dough 30 times by pulling the dough from the edge to the centre while turning the bowl. When finished turn over the dough so the smooth surface is uppermost then cover the bowl and leave for 10 minutes.

5. Repeat the folding and resting until the dough has been folded 4 times then rest covered for 30-40 minutes.

6. Place the dough on an oiled surface and stretch to a rectangle then fold into 3 by bringing the top third down and folding the bottom third up. Turn 90 degrees and repeat the stretch and fold.

7. Return the dough to the bowl and cover and rest for 30-40 minutes.

8. Return the dough to the oiled surface again. Do one stretch and fold and then shape the dough for the oiled tin. We roll the the dough gently into a sausage shape.

Ready for final rise

9. Cover with a tea towel and leave in a warm place until the dough has reached the top of the tin (about an hour).

10. Bake in a pre-heated oven at 230 C GM 8 for 10 minutes then reduce the temperature to 200 C GM 6 for a further 25 minutes. Remove from the tin and return to the oven for 4-5 minutes. The base if the loaf should sound hollow when tapped.

11. Turn onto a wire rack to cool.

Seeded loaves

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2 Comments
  1. Vivienne permalink
    November 26, 2012 7:52 pm

    Looks really good, l love a seed or grain loaf. Will definately try…though will have to use dried yeast as fresh not easy to find. Your bread group sounds interesting, how often do you meet, do you have a teacher?
    Vivienne

    • November 27, 2012 7:57 pm

      Hi Vivienne – our bread club is brilliant. Led by two volunteers who inspire with their enthusiasm. It’s growing as more people hear about it. What area are you in? Did you know the big supermarkets will sell you fresh yeast if your local independent baker won’t?

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