This recipe uses a Kenwood mixer. Seeds and bran are optional – or you can change them and try other things like fennel seeds or cumin seeds. Try adding a couple of teaspoons of cinnamon – the house smells amazing when you toast it.
This makes two loaves – I cut one in half after and freeze the two halves for later use.
4 cups high grade flour
2 cups wheat flour
I cup Oat Bran
1/4 cup of sunflower seeds
1/2 cup sesame seeds
2 cups warm water
125g butter – melted
2Tb cane sugar (I use Chelsea Dark Cane sugar)
2 tsp salt
1. To the warmed water add sugar & yeast – I use about 1/3 boiled water and 2/3 filtered tap water, then cover and put in a warm, breeze free place for about 10 minutes till its gone frothy.
2. Place all the dry ingredients in the Kenwood bowl, mix using the dough hook for about 30 seconds on 1.
3. Add the water/yeast mix and butter, mix on 2 for about 2-3 minutes. If it feels dry add a little warm water, if it feels sticky add a little flour. Mix till its a smooth dough and stretches when you pull a piece rather than tearing.
4. rub water over the dough in the bowl, cover and place in a warm place for 2-3 hours – I put it in the hot water cupboard.
5. Punch the dough lightly to deflate it, then roll into a log on the bench.
6. Cut the log in two, tuck the ends under, and place each log in an oiled bread tin.
7 Cover with teatowels and place in a warm spot for 40 minutes to an hour (hot water cupboard again) until doubled.
8. Oven at 180 – bake the loaves for 35-40 minutes – I check and turn the tins after about 25 minutes. When the bread sounds hollow when tapped it’s cooked – take out of tin and tap the bottom to check.
8. Wrap cooked bread in a cotton tea towel and place on a wire rack to cool.
9. Enjoy nom nom!