This recipe makes use of a primary bread dough technique, however the mixture of flours offers an attention-grabbing texture and flavour
- Preparation and cooking time
- Prep:25 minutes
- Cook dinner:30 minutes
- Plus 3 hours proving
- Extra effort
- Makes 1 loaf
- Freezable
- Vegetarian
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Components
- 350g wholemeal flour
- 100g rye flour
- 50g quinoa flour or further rye flour
- 2 tsp salt
- 7g sachet fast-action yeast
- 125g pack sunflower seeds
- 25g caraway seeds
- 50g every poppy seeds and sesame seeds
- 75ml black treacle
- 300ml water
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Technique
- STEP 1
Combine the flours, salt, yeast, sunflower, caraway, and poppy seeds in a big bowl. Add the black treacle and water, then combine effectively. If the dough appears somewhat stiff, add 1 tbsp or extra further water. Combine effectively, then placed on a evenly floured work floor and gently knead the dough for 7 minutes. Put it again right into a evenly oiled bowl for approx 2 hours till doubled in dimension.
- STEP 2
Line a tray with baking parchment. Tip the dough onto a evenly floured work floor and knock again, then gently mould the dough right into a ball. Roll the dough within the sesame seeds and place on the baking tray to show for an additional hour till doubled in dimension.
- STEP 3
Warmth oven to 220C/fan 200C/gasoline 7. Lower the highest into criss-cross slashes with a pointy knife and bake for 30 minutes till golden brown and the loaf sounds hole when tapped beneath. Cool on a wire rack.