Super seeded bread recipe
I came up with this recipe so that I could have a couple of slices of toast for breakfast and it would last me well past lunch time if I had a really busy day. The nuts and seeds slowly release their energy all morning long so you don’t feel hungry.
Makes 1 2lb loaf
Ingredients
- 250 g strong white flour
- 200 g wholemeal flour
- 50 g large oats
- 7 g sachet of dried yeast
- 1 tbsp tbsp of black treacle
- 1 tsp of salt
- 370 ml water (approx)
- 1 tbsp millet seeds
- 1 tbsp pumpkin seeds
- 1 tbsp broken walnuts
- 1 tbsp pine nuts
- 1 tbsp sunflower seeds
- 50 g almonds
- 8.8 oz strong white flour
- 7.1 oz wholemeal flour
- 1.8 oz large oats
- 0.2 oz sachet of dried yeast
- 1 tbsp tbsp of black treacle
- 1 tsp of salt
- 13 fl oz water (approx)
- 1 tbsp millet seeds
- 1 tbsp pumpkin seeds
- 1 tbsp broken walnuts
- 1 tbsp pine nuts
- 1 tbsp sunflower seeds
- 1.8 oz almonds
- 8.8 oz strong white flour
- 7.1 oz wholemeal flour
- 1.8 oz large oats
- 0.2 oz sachet of dried yeast
- 1 tbsp tbsp of black treacle
- 1 tsp of salt
- 1.6 cups water (approx)
- 1 tbsp millet seeds
- 1 tbsp pumpkin seeds
- 1 tbsp broken walnuts
- 1 tbsp pine nuts
- 1 tbsp sunflower seeds
- 1.8 oz almonds
Details
- Cuisine: English
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Place all the nuts and seeds onto a non stick baking tray and bake at 160C/325F or gas mark 3 for 8 minutes, then leave to cool.
- Meanwhile, place both flours into a bowl with the salt and blend together with your hands.
- Add in the oats and dried yeast.
- Pour in the black treacle and half the water into the centre of the bowl and start to mix, either with your hand in the shape of a claw or in an electric mixer with the dough hook.
- Gradually add in the remaining water and bring together the ingredients until you have a ball of soft dough and the bowl is relatively clean of bread dough.
- Transfer the bread onto a lightly floured work surface and knead the bread for 10 minutes by holding the dough with one hand and stretching it away from yourself with the other. As the dough stretches fold the dough over its self and repeat.
- When the dough is nice and smooth, roll it into a ball and place ball into the bowl, cover with cling film and leave it to prove for 1 hour.
- When the dough has doubled in size and had a good hour to prove and develop scoop the dough out on to a lightly floured work surface.
- Stretch out the dough and scatter all the nuts and seeds over it then, fold the dough over its self and start to knead for a good 5 minutes.
- Shape the dough into a loaf shape and place in a 2 lb loaf tin.
- Leave the dough to prove for 1 hour so that it can double in size.
- Pre heat the oven to 200C/400F or gas mark 6 and place a tray in the bottom of the oven.
- Place the loaf in to the middle of the oven with plenty of space to rise and also throw a mug of water into the tray at the bottom of the oven to create steam. The steam will help to create a lovely crust. Make sure you close the door quickly after putting the water into the oven.
- Bake for 25-30 minutes, until golden and crispy, to check if the bread is cooked carefully lift the bread out of the tin and tap the bottom, it should have a hollow sound to it, if not and it is a dull thud then pop it back into the oven and turn the temp down to 150c for a further 10 minutes to ensure it is cooked through.
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