This is my favourite loaf of bread as it is a mixed grain and seeds loaf and it doesn’t contain refined white sugar, preservatives or saturated fats.
I updated this bread recipe to include a new ingredient (wholemeal spelt flour) in early 2018 and most recently at the start of 2019 to increase the protein content of the loaf even further and to give it a slightly different flavour and texture.
The latest recipe is:
Pour the following two into a one litre jug:100 ml cold filtered water 150 ml boiling filtered water and then add to the jug contents:- 1 tbsp barley malt extract 1 tbsp blackstrap mollasses 1 tbsp squeezy runny honey 3 tbsp basic olive oil Mix thoroughly Sprinkle 1 level tbsp of dried active yeast (I use Allinson’s) on the top of the jug’s contents Use a hand whisk to thoroughly blend all the jug contents together Set the jug aside to allow the yeast to activate NB It should take 7 to 10 minutes to form a pale coloured foam on the top and this head should be ½” to 1″ high Whilst the yeast is getting to work Put the following into your food-mixer bowl:- 1½ tsp (app. 7 gm) fine freshly ground rock salt 350 gm strong white flour 175 gm Dove wholemeal spelt flour or equivalent 1 tbsp wheatgerm 2 tbsp sunflower seeds 2 tbsp sesame seeds 1 tbsp (British) quorn seed (not flour) 2 tbsp pumpkin seeds 1 tbsp linseeds / flaxseeds Using a spatula mix these dry ingredients together When the head of foam on the jug contents is around 15 to 20 mm thick Use a hand whisk, and thoroughly re-mix the jug contents together Put the mixer bowl onto the food mixer Pour the mixed jug contents into the bowl of mixed flours and seeds Lower the mixer top arm ( fitted with the dough hook) to the bowl
- Set the mixer speed set at it’s lowest setting , I use No.1 and mix for around 45 seconds
- Then increase to the next highest setting e.g 2 and run for around another 45 seconds
- Finally increase to the highest setting e.g 3 and run for a further 3 minutes
NB different makes of food mixer will perform differently, so you will need to experiment. Once mixed the bread dough should be soft, smooth, well mixed and kneaded and should be easy to remove from the dough hook. There should be no ingredients left in the bottom of the bowlShape the dough into a ball and put it back into the mixer bowl or onto a small tray. Cover it with a tea-towel or similar and place the bowl in a draught-free place to rise until it has doubled in size; this should take around 35 to 45 minutes.
When it has risen to around twice the starting size, EITHER
a) Flatten the dough and knead it gently for a few minutes. Shape it into a rectangular and put into a lightly oiled non-stick loaf tin to rise again. The dough should rise to be proud of the tin by around 30 mm or so – this should take around 35 to 45 minutes
b) Shape into a “Bloomer loaf ” shape. Flatten the risen dough out to about 2.5 cm thick (you could use a rolling pin to do that if you prefer) and shape it into cylinder around 35 cm long by about 10 cm wide, flatten the base and round and smooth the ends. With a sharp knife – cut slashes about 15 mm deep and space the cuts every 15 mm – and place the shaped dough onto a lightly greased with olive oil baking tray.When the loaf has risen to a good height (usually around 35 minutes), place a small oven-proof container of cold water in the bottom of the oven and turn on the oven on and set it to a temperature of 175 degrees centigrade. When the oven has reached the pre-set temperature (I find 175 degrees centigrade is about right) Place your loaf (in it’s tin or on it’s oiled tray) into the oven and bake for around 35 minutes. Take the loaf out of the oven, tip the loaf out of the tin or off it’s tray (the bottom of the baked loaf should sound hollow when lightly tapped) You will most likely need to adjust the above temperature settings, baking time, the best oven position to suit your equipment and taste.