Multiseed brown bread

24 February, 2006
Richard Bertinet

This is a very earthy, crunchy but simple bread using multigrain seeds. It will appeal to the health-conscious customer or anyone looking for a wholesome nutritious loaf.

Makes six 400g loaves

Strong wholemeal flour - 600g

Strong white flour - 525g

Multigrain seeds, such as pumpkin, sunflower, linseeds and sesame, plus some more for the topping - 375g

Yeast - 30g

Salt - 30g

Water - 1,020ml

butter for greasing

Method

Preheat the oven to 250C. Mix the flours, most of the seeds, yeast, salt and water in a spiral mixer on a slow speed for eight minutes and rest for one hour.

Mould the dough into balls, cover and rest for one hour. Divide the dough into equal pieces. Form each into a ball, cover and rest for a further 10 minutes.

Mould each ball into a loaf, but before putting the loaves into the tins, brush the tops with a little water and roll in the remaining seeds so you have an even covering.

Cover with another tea towel and leave to prove for about one hour or until the loaves have nearly doubled in volume.

Bake for the first five minutes at 250C and then for a further 20 minutes at 210C, with a little steam.





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