Multi Seed Bread

Multi Seed Bread

I have been wanting to make a Multi Seed Bread for quite a while now, I did try one but it did not turn out so well and most of it ended up in the bin.  However this Multi Seed Bread has gone down really well.

Multi Seed Bread-4

You can play around with the seeds you add, you may not what to use all the same seeds or may prefer some over the other.  Oat flour can also be substituted with plain flour if you prefer or have difficulty finding it.  Using different flours will also change the texture of the bread which can also add character to the final loaf.

Multi Seed Bread-3

If you saw my previous post Roasted Tomato and Red Pepper Soup this was the bread that I served with the soup.  One of my favourite ways to eat this bread is to toast it and spread peanut butter on it while still warm 🙂 I love seeing how shiny the peanut butter becomes.

Multi Seed Bread-2

I hope you have a lovely weekend, it is forecasted to be miserable here (i’m crossing my fingers that this with change).

Let me know how your bread turns out xx

(Recipe adapted from Paul Hollywood – How to Bake).

Multi Seed Bread

Recipes of My Art

Ingredients
  

  • 300 g whole wheat flour
  • 200 g oat flour
  • 10 g instant yeast or 20g fresh yeast
  • 10 g salt
  • 2 tablespoons molasses
  • 340 ml tepid water
  • 90 g sunflower seeds
  • 90 g pumpkin seeds
  • 20 g poppy seeds
  • 50 g sesame seeds
  • 70 g linseeds
  • 20 g sesame seeds for the topping

Instructions
 

  • Place both flours into a mixer bowl with the dough hook attached. Add the salt, molasses and instant yeast. If using fresh yeast break it up into the tepid water, on a slow speed begin mixing while pouring the water in slowly. Mix for about 5 minutes on a medium to low speed. While mixing on a slow speed add the seeds to the dough and mix for about 2 minutes. If needed, work any remaining seeds in by hand.
  • Remove the dough hook and leave to prove for 2 -3 hours or until the dough has doubled in size.
  • Line a baking tray with baking paper.
  • Tip the dough onto a lightly floured surface and knock the air out by folding it on itself (if you find the dough is falling apart a bit add a tiny bit of water until it comes together). Shape the dough into an oval shape and place onto your baking tray. Cut the top of the dough, brush the top with a little water and then sprinkle sesame seeds over the top.
  • Place the tray inside a plastic bag if you have one big enough or place in the oven to prove for 1 hour or until doubled in size.
  • Preheat the oven to 230°C (removing the bread first if placed in the oven to prove).
  • Bake for about 30 minutes, remove and place on a wire rack to cool.

 

 

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