|Preparation : 15 min||Resting : 1 hr 30 min|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|250||g granary bread or malt flour
|250||g white bread flour
|10||g caster sugar
|1||sachet easy blend yeast (7g)
|4||tbsp mixed seeds
|egg yolk, beaten
|1||Put all of the ingredients (except seeds and egge yolk) into the metal bowl. Start|
the BREAD/BRIOCHE programme. If the ingredients are not well combined, restart
the programme by pressing Auto .
|2||Place the dough in a lightly oiled bowl to rest; cover with a clean damp cloth or|
oiled clingfilm. When the dough has roughly doubled in size (about 45 minutes),
turn it out onto a floured work surface and add half of the seeds. Lightly knead*
the dough to ensure the seeds are evenly distributed. Do not overwork the dough
or it will become heavy.
|3||Lightly oil a loaf pan or baking tray. Shape* the dough into a loaf and place in|
the loaf pan or on the baking tray. Lightly brush the top of the loaf with beaten
egg and scatter with the remaining seeds. Set aside in a warm place until the
dough has doubled in size (about 45 minutes).
|4||Preheat the oven to 250 °C (240 °C fan, gas mark 9). Put the loaf into the hot|
oven and immediately lower the temperature to 220 °C (210 °C fan, gas mark 6).
Bake for about 20 minutes or until the top is golden brown and the bottom sounds
hollow when tapped. Remove from the oven and set aside on a rack to cool.