Seed & grain cottage loaf
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Loading... - Tamara Fink
- 06 Jun 2022
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A fail-safe bread recipe that produces the perfect loaf- once you've mastered it, try swapping flours and altering the shape
Ingredients
25g butter , cut into cubes
2 tbsp clear honey
400g seed & grain bread flour
100g strong white bread flour
7g sachet or 1½ tsp fast-action dried yeast
1 egg , beaten
mixed seeds (we used sunflower, sesame, pumpkin and linseeds)
Method
Step 1
Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.
Step 2
Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.
Step 3
Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top.
Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread. Read More...
