Seedy Bloomer Loaf
This loaf is packed full of flavour and has a delicious crunchy bits from the seeds. It is delicious on its own, with jam or with cheese.
Servings: 1 loaf
Equipment
- baking sheet
- sharp knife
Ingredients
- 400 g (14oz) strong white bread flour
- 100 g (3½oz) strong wholemeal bread flour
- 100 g (3½oz) mixed seeds eg sesame seeds, sunflower seeds and pumpkin seeds
- 1 tablespoon light muscovado sugar
- 1½ teaspoon salt
- 7 g (¼oz) sachet fast acting dried yeast
- 4 tablespoon extra virgin olive oil
- 275 ml (9½floz) luke warm water
- beaten egg to glaze
Instructions
- Place 400g (14 oz)strong white bread flour, 100g (3½ oz)wholemeal bread flour, 100g (3½ oz) mixed seeds, 1 tablespoon light muscovado sugar, and 1½ teaspoon salt in a large mixing bowl.
- Stir in 1 sachet of yeast. Make a well in the centre of the dry ingredients and add the 4tbsp olive oil and about 275ml (9½floz) luke warm water and mix to a slightly sticky dough.
- Turn out onto a work surface and knead the dough for 5 to 10 minutes until most of the stickiness is gone. Place in an oiled bowl, cover and leave in a warm place until doubled in size (about 1 ½ hours).
- Once the dough has doubled in size, knock back and turn out onto a work surface. Lightly knead and shape into an oblong. Place on an oiled baking sheet.
- Cut several slashes diagonally along the length of the loaf with a sharp knife. Cover loosely or slip inside a large carrier bag and leave in a warm place for about 1 hour until well risen.
- Preheat the oven to 210℃ (190℃ fan)/425°F/gas mark7. Brush with beaten egg to glaze and bake in the centre of the oven for 40-50 minutes or until the loaf sounds hollow when tapped on the bottom.
- Transfer to a wire rack to cool