Mixed Seed Bread

This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour

• Cooking Time Prep 25 mins
  Cook 30 mins
• Skill Level Moderately easy
• Servings Makes 1 loaf

Nutrition per serving

• Kcalories

  315

• Protein

  11g

• Carbs

  42g

• Fat

  13g

• Saturates

  1g

• Fibre

  5g

• Sugar

  5g

• Salt

  1g

Ingredients

• 350g wholemeal flour
• 100g rye flour
• 50g quinoa flour or extra rye flour
• 2 tsp salt
• 7g sachet fast-action yeast
• 125g pack sunflower seeds
• 25g caraway seeds
• 50g each poppy seeds and sesame seeds
• 75ml black treacle
• 300ml water

Directions

1. Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
2. Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
3. Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Categories: Cakes & Baking, Grains & Pulses