Wednesday, August 25, 2010
Seeded Honey Loaf
The loaf turned out really soft with lovely crust. Just it would have been better if I waited until it's completely cool. Still DELİCİOUS and HEALTHY!!! What else can I ask for?
Recipe makes two 500gr loaves ( I made 1 huge loaf)
What we need:
7gr dried yeast
275ml tepid water
225gr wholemeal flour
225gr strong white flour
1½ teaspoon fine sea salt
50gr mixed seeds ( about 2 teaspoons each of poppy, sesame, pumpkin, linseed and sunflower)
3 tbso olive oil
2 tbsp honey
2 tbsp milk, to glaze
What we have to do:
1. Put tepid water in a bowl and add salt and yeast, stir to dissolve. Leave to sponge for a few minutes.
2. Put the flours into a large mixing bowl, add the seeds and stir to mix. Make a well in a centre and add the olive oil, honey, yeast mixture. Stir with a wooden spoon to combine, adding more flour if the dough seems too wet. It should be soft, but not sticky.
3. Press the dough into a ball, then knead on a floured surface for about 5-10 minutes until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave the dough to rise in a warm part of the kitchen for an hour or so until doubled in size.
4. Punch the dough down on a lightly floured surface and knead it lightly. Divide into two pieces and shape each into a loaf. Place each on a lightly oiled large baking sheet and cover with lightly oiled clingfilm. Leave to prove in a warm spot until almost doubled in size.
5. Heat the oven to 200C. Remove the clingfilm and brush a thin layer of milk over the loaves. Bake for about 20-25 minutes until lightly golden in colour. The loaves should sound hollow when tapped underside. Leave to cool on a wire rack. Best served lightly warm. Enjoy!