Monday, November 8, 2010

Recipe for a healthy and scrumptious seed loaf


800g  Stone ground brown flour
200g  Stone ground rye flour
1 sachet dried yeast
75g sunflower seeds
75g flax seeds
75g pumpkin seeds
2 tspns salt
4 tablespoons olive oil
1 egg
500ml warm water


Put all the dry ingredients including the yeast into the mixing bowl. (I use a Kitchen aid mixer with the dough hook). Mix well. Add the warm water, olive oil and egg and knead until the liquid is well incorporated and the dough does not stick to the sides of the bowl. (Sometimes one needs a bit less or more water depending on the flour.) Knead for at least five minutes until the dough is smooth and elastic. Cover with a large plastic bag and allow to rise for a couple of hours.
Once it is well risen, turn it out onto a floured surface and lightly knead it until smooth and shape into two loaves. Place into floured tins and allow to rise again in a warm place (this usually takes about 30 minutes).

Bake in a very hot oven 200 deg for 30 - 40 minutes. I turn the temperature down to 175 deg for the last 15 minutes to make sure the inside is well baked.

Turn the loaves out onto a wire tray to cool down. The texture of this bread was moist and spongy. Very nice for a seed loaf, not heavy at all. Good for sandwiches or toast.

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