Wednesday, 15 February 2012

Five Seed Bread

This is just delicious. Nothing tastes better than freshly baked hot bread with lashings of butter. Yesterday I went to a nutrition seminar at Natures Nutrition and the lady had made this bread, it was so yum I just had to make it. I have made a slight change and the recipe calls for half wholemeal flour and half white, I did not have any wholemeal flour at home so I used all white.

Five Seed Bread

3 C high grade flour (either all white or half white, half wholemeal)
1 1/2 tsp salt
1/4 C of each sunflower, pumpkin, poppy and sesame seeds
2 tbsp linseed
3 tsp yeast
2 tsp sugar
1 1/4 C warm water
2 tbsp olive oil

If using a bread machine, carefully measure all of the ingredients in the order on the list into the maker. Set to the normal bake cycle.

If doing by hand:
Measure the yeast, warm water and sugar into a medium bowl cover and set aside for 15 minutes.

Sift the flours in another bowl and add the seeds and salt.

Add the yeast mixture to the flour mixture and kneed for 10 minutes adding extra flour if needed until the dough springs back when gently pressed.

Gently coat the ball of dough in the oil and turn into a large, clean bowl. Cover and leave to rise for half an hour.

Place the dough into a loaf pan and leave to rise for another hour.

Once the dough has risen nicely bake at 200 degrees Celsius for 25-35 minutes or until the bread has browned and when tapped sounds hollow.

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