With looking at yeast this week in one of our Mix & Munch After-School Cooking Classes prompted me to make this wonderfully easy and delicious loaf today.
This loaf, which I am slightly hooked on, I have been adapting and refining after a few weeks so after a few attempts this is my perfected seedy cob!
Hope you enjoy it too!
If you don't want to use wholemeal flour just use all strong white bread flour. Any mix of seeds work - pumpkin/sunflower/chai/lax seed.....It takes 2 minutes to measure the ingredients and 10 minutes to knead either with a dough hook or yourself!
Seedy Loaf
Feeds a family!
400g Strong White Bread Flour
200g Wholemeal Flour
7g Instant Dried Yeast
2 Tsps Salt
30ml Olive oil
300ml Warm Water
Handful each of Sunflower seeds, Pumpkin seeds and Chai seeds (or any other seeds)
Sieve the strong white bread flour and add in the wholemeal flour
Add the yeast
Add the salt
Add the olive oil and warm water
Add in the seeds (any type max 3 tablespoons)
Mix in a dough mixer for 10 minutes (or knead by hand)
Put the dough in a covered bowl in a warm place for an hour
Then heat up a 20cm round casserole dish and lid (Le Creuset is ideal) in the oven at 40 degrees for 5 minutes
In the meantime, knock back the dough and shape into a cob
Take the casserole dish out of the oven and put the cob into the warmed dish and score the top with a pattern, brush with milk and dust with flour
Cover the casserole dish with the lid and let the dough rise for an hour
Once risen remove the lid and place into the oven to bake for 40 minutes at 190 degrees fan until golden brown with a lovely crust.
After removing from the oven let the bread rest for 10 minutes
ENJOY x
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