Sunday, 13 October 2013

5 Seed Bread

A good friend of mine gave me this recipe and I have been tweaking it to get it just right.

This will make a 1kg loaf


500gm Spelt flour
250gm Rye Flour
4 1/2 tsp Dry Yeast
1 1/2 tsp Salt
75gm Rolled Spelt, Rolled Oats or Quinoa Flakes (you choose)
30gm sesame seeds
45gm Linseeds
45gm Sunflower Seeds
45gm Pumpkin Seeds
30gm poppy Seeds
30gm Chia Seeds
45gm Honey
45gm Olive Oil
550gm Water

  • Using scales weigh all the dry ingredients into a large bowl, mix them together
  • Add the honey, olive oil and water
  • Mix together to form a soft slightly sticky dough
  • Knead for a few minutes in the bowl
  • Cover and place in a warm place for 30 mins
  • After proving tip dough into greased 1kg bread tin
  • Prove for another 30mins
  • Brush the top lightly with water and sprinkle some extra poppy seeds and sesame seeds over the top
  • Bake 200 degrees for 45 minutes
  • Allow to cool in the pan before tipping out.
For a Fruit Loaf, add 6 chopped dried figs and 30 chopped raw hazelnuts.

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