This post is my version of a very tasty loaf by the people at RT Bakerbox here on WordPress. I have modified the recipe, converting cups to grams, and reduced the total amounts in order to make two 1lb loaves. Particularly I have not used flax seeds as they proved impossible to find at my local shops. I doubled the sesame seeds and poppy seeds.
- 400g strong white bread flour
- 100g stoneground wholemeal bread flour
- 100g granary (malthouse) flour
- 350ml water
- 4 tablespoons runny honey
- 2 teaspoons fine salt
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 7.5g fast action yeast
- 1 tablespoon vegetable oil
In a large bowl place the flours, salt, yeast, water, honey and oil. Mix until combined. Cover and leave alone for an hour. Tip out the dough on to a floured surface and knead lightly to start gluten building.
Flatten out and add sesame/poppy seeds, continue kneading lightly until incorporated.
Form dough in to a ball, cover and leave to rise (approx 90 minutes). Knock back then divide in two pieces (500g each). Roll and shape as a short rectangle before placing in loaf pans. Slash dough, cover and leave to rise again…
With your oven @180°c (seemed not hot enough at first, but wait), bake for no longer than 45 minutes. Here, preheating the oven and waiting another 30 minutes after temperature is hit is important. Any fluctuations even out leaving a consistent moderate heat that seems to suit the dough. I was surprised by this.
After three quarters of an hour, we have this…
Right now I brush 1 tablespoon melted butter on each loaf. Soft and tender crumb. Thanks to RT Bakerbox for the recipe.
Moist and tender loaf with good flavour. I will bake this again. And again.
Any bread recipes you would like to see me bake? Any cake recipes you would dare me to try? Leave a comment…