Of course I learnt my lesson and reverted back to homemade bread in a hurry. My quest to find an easy, healthy and tasty bread recipe has continued on for almost a year, but finally I have found a loaf that I am happy with (for now anyway). I have been making this seeded loaf as our daily bread for several weeks now and we really enjoy it. It isn't a light and fluffy loaf, but is just how I think bread should be. Wholesome!!! The bread has the goodness of soaked wholegrain (read about soaking here), but isn't 100% wholegrain. I have given up on that dream for now as I am not happy using the bread enhancing product necessary to make decent 100% wholegrain bread. It is still hugely better for us than most storebought varieties that normally use significantly less wholegrain and sometimes even use dyes to colour the bread. Yuk!!!
200g khorasan or spelt grain
200g lukewarm water
1 tbsp organic apple cider vinegar
300g bakers flour or 360g spelt flour
2 rounded tsp dry yeast
1 tsp Himalayan salt
1 tsp dulse flakes
200g seed mix (see notes below)
30g organic honey
30g organic extra virgin olive oil
300g lukewarm water
Mill flour for 1 minute and 30 seconds on speed 9. Add water and vinegar and stir for 10 seconds on speed 3. Set aside to soak at cool room temperature for 12-24 hours covered with a clean tea towel.
After soaking period place all ingredients into the TMX bowl (including the soaked flour) and knead for 4 minutes on interval speed.
Scrape into a greased 20cm square dish (I just use my rectangle bread tin) and leave to rise in a warm place until doubled in size. This takes about an hour for me on a warm window sill.
Preheat oven to 200 degrees. Bake in oven for approx 45 minutes. The original instructions say to cool in tin before moulding, but I find it sweats too much. I like to tip it out and cool on a rack. :-)
I make up a seed mix (enough for 5 loaves) and keep it in a large container in the fridge. It saves so much time, rather than getting out all of the seeds and oats and weighing them individually. Here is the list for the mix:
Seeded loaf Mix:
250g rolled or steel cut oats
150g sunflower seeds
150g pumpkin seeds
150g poppy seeds (I usually use chia seeds instead)
150g sesame seeds
Weigh into clean and dry TMX bowl and mix on reverse speed 3 for 10 seconds. Pour into a large container and store in fridge.
Individual Loaf Seed Amounts:
50g rolled oats, 30g poppy seeds, 30g sesame seeds, 30g pumpkin seeds, 30g sunflower seeds and 30g linseeds.