Slow Cookeed Seeded Loaf
Submitted by Rita Cotton Sharples
Seeded Loaf
Slow Cookeed Seeded Loaf
Ingredients
- 400grams stoneground flour
- 150grams white bread flour
- Half tsp salt
- Small handful of bran
- Small handful mixed seeds
- 7grm packet yeast
- Tsp sugar
- Glut of olive oil (approx 1T)
- Mug of warm water
Instructions
- Oil sc bowl and dust with flour.
- Turn sc to high to preheat
- Mix sugar into warm water and sprinkle yeast on top.stir,leave until frothy ..couple of mins
- Mix flours,seeds,salt
- Add oil and frothy yeast
- Mix in mixer until pliable and a bit stretchy using dough hook if you have one
- Shape and brush top with water
- Press some seeds into top
- Put into sc bowl ,no tea towel
- Turn off sc leave to double in size
- Turn to high 90-120 mins will sound hollow when base is tapped
- Bake in preheated hot oven 10 mins ,
Notes
- Doing the yeast in this way will show you your yeast is working rather than putting it in dry and wondering why you loaf isn't rising..the sugar will feed the yeast...you may need a bit more water ...mix will seem dry but keep kneading if you want a softer loaf put tea towel under lid and don't put in oven
Tried this recipe?Scroll Down To Share What You Think
Made this and it was fabulous. I did cook for 2 hours, outside edge quite crusty so next time will only give 90mins. Taste was great, so light and fluffy.
how much is a glut of oil
I take that to be like a quick pour – maybe 2 tbsp
I soak the seeds overnight to pre soften them.
How much is “1 mug of water” ?? 250mls, 300mls – or smaller/larger?
While this isn’t my recipe I would estimate that it’s 250ml.