Four Seed Bread

Four Seed Bread

I have been making this bread for a few years now. I was sick of paying a fortune in the supermarkets for a decent wholegrain bread that didn’t contain ingredients which sounded as though they could cause the person who ingested them to sprout extra body parts.

After trialling several recipes this is the one which I have found to work well. This recipe makes a large loaf of bread which keeps well. I keep mine in the freezer and defrost as needed.

Just a hint, don’t use that beautiful, expensive mixer to knead this dough or you could end up having to get another mortgage to have the drive shaft replaced.  If any of you sighted a sad, sobbing woman walking into the repairers clutching a red mixer as if it were her own child well, that was me!

Ingredients

  • 2 cups strong bakers flour
  • 2 cups spelt flour
  • 1/2 cup semolina
  • 1/2 cup wheatgerm
  • 1 tblsp flax seeds
  • 1 tblsp seasame seeds
  • 1 tblsp poppy seeds
  • 1 tblsp chia
  • 2 heaped tblsp quick oats
  • 2 1/2 tsp salt
  • 350 mls blood temperature water
  • 2 1/2 tsp yeast

Method

Add the yeast and sugar to the water,  stir and set aside for a few minutes.  Put the rest of the ingredients into a large bowl and mix well.  Add the water and yeast mixture and mix, I use my hands at this point.  You may find you need to add a little more water to bring it together.  Knead for ten minutes until the dough is soft and pliable.  Shape into a ball, spray the top with oil, place in bowl and cover. Leave in warm place away from drafts for approximately one hour or until doubled in size.  Punch the dough to knock out the air and knead lightly before shaping or pressing into a non stick,  8 cup, loaf tin.  Leave covered with a towel in warm place until doubled in size again.  Bake at 200°C  for 40 minutes or until it sounds hollow when tapped. Turn out and cool on a wire rack.  That is if you can leave it that long.  Mine usually has the crust missing well before it is cool.

Notes

  • You do not have to stick to the same combination of seeds that I have used.
  • I add 1/2 cup weatgerm for the vitamin B it contains but you could just as easily substitute another grain such as bran.

 

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