Seed Bread

Seed Bread - BakedIts the first day of the new year and pretty much all the shops are shut… a great excuse to bake some bread myself and indeed to use the opportunity to get back into the habit of making a loaf of bread week. I tend to make a soda bread usually because its quick and easy but with more time on my hands I thought I’d make something different – so flicking through my collection of recipes I came across a relatively simple one for wholemeal seed bread.

1 sachet active yeast

480g wholemeal flour (we use flour bought from Dove Farm who specialise in making organic, fairtrade and gluten-free flour)

2 tsp granulated sugar

2 tsp salt

2 tbsp polyunsaturated margarine ( i use soya margarine)

300ml lukewarm water

2 tsp carraway seeds

2 tsp fennel seeds

2 tsp sesame seeds

1 egg white

Place the yeast, flour, sugar and salt in a bowl. Rub in the margarine and add half each of the seeds.

Stir in 300ml lukewarm water and mix well.

Bring the mixture together to form a soft dough.

Knead for 5 minutes on a floured surface and break into 7 pieces.

Lightly grease a deep 15-cm/ 6 inch round cake tin.

Shape each dough piece into a ball and place 6 pieces around the edge of the pan and one in the centre.

Cover and leave the bread to rise in a warm place (airing cupboard/ boiler room) for an hour or until doubled in size.
Seed BreadWhisk the egg white and brush over the top of the dough.

Sprinkle the remaining seeds over the top of the dough, alternating the different types on each section of the loaf.
Seed BreadBake at 200C/400F/Gas 6 for 30 minutes or until cooked through.

The loaf should sound hollow when tapped on the base.

Remove from case and allow to cool on wire rack.

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