Friday, 13 August 2010

Something to try at the week-end

  • The perfect accompaniment to home-made soup, this bread is very easy to make.  Also great for cheese on toast and if you are lucky enough to have some left the next day, toasted for breakfast and spread with butter and marmalade.

  • Home-made Seeded bread

  • 400g wholemeal flour
  • 100g rye flour
  • 2 tsp salt
  • 30g fresh yeast
  • 20g sunflower seeds
  • 20g caraway seeds
  • 40g poppy seeds
  • 70ml black treacle
  • 330 ml water

  • Place the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl . 

  • Add the black treacle and water and bind together.

  • Place on a flat surface and gently knead the dough for seven minutes before placing it back in the bowl to rest in a warm place for two hours.

  • Place the dough on a floured work surface and shape into a loaf.  Put the dough into a greased 2lb loaf tin to rise for a further hour. 

  • Pre-heat the oven to 220C/gas 8.  

  • Bake on the middle shelf of the oven for 30 minutes.   Eat warm with soup or cool on a wire rack.

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