This is another artisan bread recipe sent to me by Nathan from my food and nutrition class. I have tasted this bread and its really good! If you cant get grain flour use wholemeal.
500g mixed grain flour
2tbsp seeds (your choice)
Extra seeds for sprinkling in top
1tsp salt
1 sachet fast action yeast
300ml hand hot water
2tbsp olive oil
1tbsp clear honey
Tip flour, seeds, yeast and salt in a large bowl. Mix the water, oil and honey in a jug-pour into the dry mix, stirring continuously to make a soft dough.
Use a little extra flour if it feels too sticky
Turn out the dough onto a lightly floured surface, knead for 5 minutes until dough no longer feels sticky.
Use a little more flour as needed
Oil a 1.2ltr loaf tin and put the dough in the tin, pressing in evenly. Cover carefully with a tea towel and leave to rise somewhere warm for one hour until it springs back when pressed with a finger.
Heat the oven to 200C/180Fan whilst the bread is rising.
Make 8 slashes along the top of the loaf, brush with water and sprinkle with seeds. Bake in the oven for 30-35 minutes until risen and brown. Tip out onto a cooling rack and leave to cool.
Enjoy,
No comments:
Post a Comment