| Super seed bread |
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I have fallen for a seedy bread made by one of the large bakery chains. As always it was only a matter of time before I decided to see if I could replicate the loaf, and I am pretty proud of this, my first attempt at recreating it. There are seven different seeds in this loaf and that makes for a whole lot of fibre and nutrition. That was all I had on hand when I finally decided I had time to test my idea. Next time I plan to add flax seed (linseed) and millet. Super seed bread
Mix together: 1/4 cup poppyseeds 1/4 cup sesame seed Put aside until ready to bake the bread.
For the bread dough: 6 cups bread flour (plain, strong white flour) 3/4 cup buckwheat flour 3/4 cup rye flour 1 cup roasted buckwheat 1 tablespoon dry yeast 1 tablespoon salt 2 tablespoons dark brown sugar 2 tablespoons oil 1/2 cup quinoa 1/4 cup poppyseeds 3/4 cup sunflower seeds 1/2 cup sesame seeds 1/4 cup pepitas (pumpkin seeds) 1 tablespoon caraway seeds 1 teaspoon cumin seeds
Mix all the bread dough ingredients together in a large bowl. Add lukewarm water, mixing all the time until a soft dough forms. Knead well, adding a small amount of extra flour as needed. Place the dough in a greased bowl and cover with plastic (a clean plastic showercap is ideal) and let rise in a warm place until doubled in size (about an hour). Punch down and shape into loaves or individual rolls. Put a small amount of oil on plate and roll the loaves in it, covering all sides, then roll in the poppyseed-sesame seed mixture. Place in a loaf tin or other baking container, then cover and let rise again for about 30 minutes.
Bake in a preheated 200C oven for 45 minutes for a loaf, around 25 minutes for individual rolls. Cool on a rack. Loaves are done when they sound hollow when tapped on the base. Makes two loaves this size. |
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