Three seed cob
One of my resolutions this year was/is to bake more bread and buy less. Up until now, I've never been a regular bread baker due to the long proving time, lengthy kneading, yeast needed e.t.c. e.t.c. - the list of excuses goes on...
I'm proud to say that I am now a complete convert and astonished that I've gone this long without the joyous smell of homemade bread filling the house on weekends and the satisfaction of the initial cut through the crust to feel the light, fluffy interior.
This recipes is one of my favourites as it uses hardly any ingredients, can be made in just a couple of hours and rises beautifully in the oven. This recipe makes a loaf dotted with three types of seed - pumpkin, poppy and sesame! It is utterly do-able and utterly scrumptious; fantastic for a healthy lunch and just as good covered in lemon curd or jam at breakfast! I've yet to try it as French toast but even thinking about it makes my mouth water!
Ingredients
500g strong white bread flour
7g easy-bake dried yeast
1 tsp salt
1 tbsp soft butter
1 tbsp sesame seeds
1 tbsp pumpkin seeds
1 tbsp poppy seeds (plus extra for the top)
Method
1. Put the flour, yeast and salt in a large mixing bowl.
2. Add the butter and rub it into the flour.
3. Mix in the seeds.
5. Add 300ml luke warm water.
6. Mix with a dough hook (or by hand) until a smooth ball of dough forms.
7. Knead for 10 mins.
8. Place into a large mixing bowl, cover with a plate and leave to in a warm place for 45 mins.
9. Knock back the dough (gently) the re-cover and leave for another 10 mins.
10. Shape the dough into a rough rectangle and place on a baking sheet dusted with flour.
11. Using a very sharp knife, make a few slashes across the with of the dough (deep enough to break through the top of the dough).
12. Cover with a tea towel and leave to rise fore a further 45 mins.
13. Preheat the oven to 230C/210 Fan and put a roasting tin in the shelf below where the bread tin will go.
14. Brush in between each slash with a little water and then sprinkle over some poppy seeds.
15. Place the tray with the bread into the oven then pour 250ml of cold water into the roasting tin below - this creates steam which will produce a crispy crust.
16. Bake for 30 mins until slightly golden. (It should sound hollow when you tap the bottom).
(Please excuse my rather grumpy looking cat here).
This is what I had for lunch today - Mmmmmm - a toasted slice topped with homemade butterbean hummus, slice beetroot and shredded coriander (Mouth party)!
