Bread making is something I've been doing for over 20 years. I've made many different types of bread and in numerous shapes and sizes. I don't get started unless I can bake a batch to be stored in the freezer.
My trusty little helper here is my Kenwood mixer.
One of our staple loaves is the multi seed bread and I thought it was about time to share a bread recipe here.
I am not a person that measures off all ingredients usually. I kind of did for once so I could write it down for anyone who might be interested. The bit that shocked me was the amount of instant yeast I normally use. Eek! I take 3 scoops, like I always do, and weighed it on the kitchen scales. 30 grams.
That seems like an awful lot, but I wasn't going to pull the wool over your eyes by telling you I use less than that amount. So here goes.
- 700 gr plain flour
- 300 gr coarse wholewheat flour
- 30 gr dried instant yeast
- sesame seeds, 2 heaped tbsp
- flax seeds, 2 heaped tbsp
- poppy seeds, 1 heaped tbsp
- sunflower seeds, 3 heaped tbsp
- 20 gr salt
- 20 gr sugar
- sunflower oil, 3 tbsp
- 600 ml tepid water (could be more, could be less - that depends on the moisture content of the flour)
- pumpkin seeds, 2 heaped tbsp
- In the bowl of your mixer, spoon the flour and yeast together.
- Add the sesame, flax, poppy and sunflower seeds and mix them into the flour.
- Next add the sugar, salt, sunflower oil and a little water (this to prevent a dust cloud covering your kitchen worktop)
- Start the mixer and gradually, add more water. Do this on a low setting.
- I usually add water in stages as sometimes the flour absorbs more liquid than other times.
- The Kenwood does its work on a low speed for about 5 minutes.
- By this time the dough should be a homogeneous ball. When you pull off a piece, it should feel supple and elastic.
- This is the stage where I add the pumpkin seeds. If you add them in at the beginning they tend to colour the bread slightly green which I find unappetising, plus they break down too much.
- And back to the kneading for another 5 minutes.
- The dough shouldn't feel too dry, as mine did. You can always add another splash of water and knead a little longer.
- Shape the dough into a ball and let it rest in a bowl covered with a clean towel or clingfilm.
- Put them in lined bread tins.
And there you have it. My multi-seed bread.
Enjoy the weekend !