20 January 2013

Twelve Loaves:Seedy Multigrain Bread



The theme for January’s Twelve Loaves is a clean slate.  Perfect for the start of the year, though it is already flying by & soon we will be in February. Much as each moment or day can be a clean slate, starting anew each new year is always filled with so much promise, another chapter, another 365 days to achieve a few more goals, overcome a few challenges.  For me everything  always seems so much more doable at the start of a new year, it seems a little easier to aim higher with a little more confidence, a time to strike while the iron is hot. And for me it is not so much resolutions or things I will give up or try to do less it is more a matter of what I want to do, what I want to achieve, what I want to do better.


So with a clean slate in mind & appreciating a little simplicity as we start the new year here is a loaf packed full of goodness.  So it delivers on the goal of eating more of what is delicious but also good for me & also to baking at least 12 loaves! This is the  perfect slice to kick start to your day.  It is not a shy loaf, it is a little weighty, which I like. Dense & packed full of seeds make it feel substantive & filling. It is a loaf that will leave you feeling satisfied & happily see you through until lunch time. 

Seedy Multigrain Bread

Yields 1 loaf

Ingredients

Play around with the seeds.  Pumpkin or sesame seeds would also be welcome additions.

1 cup flour 
1 cup white spelt flour
1 1/2 cups whole wheat flour
1 cup old fashioned oats
1/2 cup sunflower seeds
2 tbsp flax seed (optional) 
2 tbsp chia seeds (optional)
2 tbsp LSA* (optional)
1 1/2 tsp active dry yeast
1 tsp salt
300 - 350ml lukewarm water 

1 loaf tin lined with baking paper

Sunflower seeds, flax seeds, chia seeds and oats, for a seedy topping.

*LSA is a mix of linseed, sunflower & almond that is rich in fibre for good digestion & healthy cholesterol. It is also a source of Omega 3 & 6 fatty acids which are good for your heart, skin & cholesterol. It can be sprinkled on cereal, yoghurt or added to baking.
Directions

Place the flours, oats, seeds, yeast & salt in to the bowl of a mixer with dough hook attached.  Mix together & then drizzle in the water slowly until the dough comes together.  You may need all or not quite all of the water, just drizzle n enough that it all comes together.

Knead the dough for 10 minutes until it is smooth & elastic. Place the dough in a large oil bowl & cover with clingfilm.  Leave the dough to rise in a warm place until it doubles in volume, around 2-3 hours.  Once double in volume punch it down & leave it for another 10 minutes.

Turn the dough out on to a floured surface & shape it in to an oblong loaf that will fit your loaf tin.  Place the loaf in the tin & sprinkle with more seeds & oats.  Cover again with plastic wrap & leave it to rise again for 30-40 minutes until again double in volume.

Preheat your oven to 190C /375F & then back the loaf for 40-50 minutes until baked through.  The bread is ready when you tap it & it sounds hollow.
Remove from the oven & leave to cool before slicing...if you can...I always have to cut just a wee sliver & spread it liberally with butter.


Solid & dependable, comforting & satisfying, that is how this bread feels. No wishy washy airy fairiness here! A crunchy crust enveloping all that seedy goodness.



This my entry for this month’s 12 Loaves hosted by Lora The Cake Duchess.


If you like this you might like this Rosemary & Walnut Irish Soda Bread
Two years ago Tandoori - ish Chicken

Enjoy!

2 comments:

  1. I'm on a bread mission this month too, I have just got a rye sourdough starter going. When it takes off and takes over I'll donate you some if you like?

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    Replies
    1. That would be awesome though starter doughs have always scared me a little!

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