Mixed Grain and Seeds Bread (Small)

My favourite loaf of bread is a mixed grain one – and doesn’t contain sugar or ‘nasty’ fats.

My recipe is:

100 mls cold filtered water

150 mls boiling filtered water

Mix the above two together in a jug, and then add

1 tbsp barley malt extract

1 tbsp squeezy honey

3 tbsp sunflower oil

 

Add the above mixture into the pan of the bread-maker and then add the following to that pan:

150 gms strong white flour

150 gms strong wholemeal flour

150 gms granary-type flour

1½ tspn fine ground rock salt

1 tbsp wheat germ

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 tbsp linseed

Finally sprinkle a 7 gm packet of dried yeast (I use Aulsebrooks) onto the top of the mixture in the pan.

 

Pop the pan into your bread-maker which should be set to the ‘Dough’ setting and turn it on.

 

When the bread-maker has finished the mixing/kneading cycle (mine takes about 20 minutes) switch of the bread-maker and empty the mixed and kneaded  dough onto your bench. Shape into a rough ball and place somewhere warm (I use my airing cupboard!) for 30 minutes to rise.

 

When it has risen (it should be about twice the starting size) knead the dough gently into your required loaf shape. I usually form mine into a large sausage, about 350 mm long and about 100 mm in diameter. I flatten it slightly and gash the top side with a sharp knife down most of the length.  

 

Place on to a floured baking tray and put into a pre-heated oven at 200°C for 10 minutes, then reduce the heat to 175°C for a further 25 minutes. 

 

 

 

 

tbsp = tablespoon

tspn = tea-spoons

gm(s) = gramme(s)

mls = millilitres

mm = millimetres