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Ingredient
Multi-seed wholemeal bread
Introduce
Chef :
Vic GardnerMulti-seed wholemeal bread
I’ve been looking for a good recipe for homemade wholemeal bread that does not come out like a rock. This one fits the bill.
Ingredient
Food ration :
2 loavesCooking time :
2 hrs
6-6 1/2 cups
strong wholemeal bread flour
1/2 cup
mixed seeds
1/3 cup
oil
1/3 cup
runny honey
Cooking instructions
* Step 1
Ingredients
* Step 2
Add the yeast, 2 cups of flour and the water to a bowl and mix.
* Step 3
Leave for 15-20 minutes until it forms a bubbly sponge.
* Step 4
While that is working grease and dust two bread tins. I used 9x5 inch tins but for a greater rise you may want to use 8.5x4.5 inch ones.
* Step 5
The reason for dusting the tins is that I’ve found that sometimes the loaves can stick to the tins. Dusting solves that issue.
* Step 6
Add the rest of the ingredients to the bowl and mix using the K beater.
* Step 7
Tip: if you use the same measure for oil and honey, measure the oil first and then the honey. The honey will not stick to the measure.
* Step 8
When all the ingredients are mixed swap the mixer to be the dough hook. Knead for 6-7 minutes. If you do not have a dough hook manually knead for 10 minutes.
* Step 9
Once the dough is clearing the bowl empty out onto a lean surface. Form into a round and the cut into two.
* Step 10
For each half. Spread the dough out to be slightly longer and wider than the loaf tins. Then fold and pinch together.
* Step 11
Stretch the ends and fold into the middle. Turn over and place into a tin.
* Step 12
Leave in a warm place for an hour or until the dough is 1/2-1 inch over the top of the tins.
* Step 13
After about 50 minutes preheat the oven. 350F/180C/gas 4
* Step 14
When the dough has finished rising place into the center of the oven and cook for 30 minutes, turning after 20.
* Step 15
Turn the bread out and place on a rack to cool.
* Step 16
Leave for at least an hour before cutting the fresh loaves.
* Step 17
Enjoy.
Note: if there is a photo you can click to enlarge it
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