It’s not the first and definitely not the last bread recipe on the blog. As I have mentioned before, making your own bread is not just easy, it’s super relaxing, too. Plus, you have got endless of possibilities to make sure homemade bread never gets boring.
In this recipe I am using strong white flour and wholemeal bread flour along with a crunchy seed mixture. This bread turned out crunchy on the outside and light and fluffy on the inside with a rich Earthy flavour, thanks to the wholemeal flour and seeds.
- 350g strong white bread flour
- 350g wholemeal bread flour
- 3 tbsp Omega Seed Mix (sunflower seeds, brown linseed, golden linseed, pumpkin seeds)
- 1 sachet dried yeast (7g)
- 1 heaped tsp baking powder
- 1 tsp soft light brown sugar
- 1 heaped tsp sea salt
- 2 tbsp olive oil
- 500ml lukewarm water (approximately)
In a big mixing bowl, mix together the flours, mixed seeds, yeast, baking powder and sugar, then add salt and mix it well again.
Make a well in the centre, then add oil and water. Start with 400ml of water first, then add an additional 100-150ml as you keep mixing the dough. You can use a kitchen machine or your own bare hands, both work perfectly well.
If you are using a kitchen machine, place all of your ingredients into the mixing bowl and let the machine knead the dough for you on a medium-high programme until it’s nice and smooth (just make sure you are adding the water to the dough gradually) .
If you are working with your hands, tip the dough onto a lightly floured work surface and knead it until the dough becomes very smooth, like the butt of a baby (it takes about 10-15 minutes work).
Place it in a lightly oiled bowl and leave to prove until doubled in size, which takes roughly an hour, depending on the temperature and humidity of your kitchen. Or alternatively, place the dough in the fridge for overnight and bake it next day. In that case, take it out of the fridge about an hour before you put it in the oven.
When it has doubled in size, knock back the dough, then gently mould it into a ball. Place it on a baking tray or into a 23cm springform lined with parchment paper, and leave to prove until doubled in size again (another 45-60 mins).
In the meantime, preheat the oven to Gas mark 7 (210-220 C). Pour some boiling hot water into an ovenproof dish or a small roasting tray and place it in the bottom of the oven to create a nice humid environment for the bread.
Bake your bread until golden brown and the loaf sounds hollow when tapped underneath (about 50-60 minutes depending on your oven).
Let it cool completely on a wire rack, then enjoy your creation.
Yeast and salt are not close friends at all. Salt slows down fermentation and enzyme activity in the dough. The salt crystals draw water away from their environment. When salt and yeast compete for water, salt wins and the yeast is slowed down. So make sure you mix the yeast with the rest of your dry ingredients before you add salt to the mixture.
Ingredients and equipment I use:
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