Seedy Brown Bread

A community recipe by Rhyleysgranny

Not tested or verified by Nigella.com

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Introduction

An easy healthy loaf. Very tasty too. You can use whatever mix of seeds takes your fancy. If you are going to put some on the top of the loaf brush with beaten egg and milk first. Helps them stick I sometimes mix the final 225gms of flour using malted barley and /or rye or whatever I have

Ingredients

Serves: 6-8

Metric Cups

225 grams strong white bread flour
225 grams strong wholemeal flour
225 grams granary flour
2 teaspoons salt
7 grams yeast (instant - a sachet)
25 grams butter (diced)
1 teaspoon soft brown sugar
55 grams rolled oats
55 grams mixed seeds (such as sesame, poppy, pumpkin, sunflower, linseed and hemp)
2 tablespoons malt extract
150 millilitres milk (plus extra for glazing)
300 millilitres warm water (about)

8 ounces strong white bread flour
8 ounces strong wholemeal flour
8 ounces granary flour
2 teaspoons salt
ounce yeast (instant - a sachet)
1 ounce butter (diced)
1 teaspoon soft brown sugar
2 ounces quick-cooking oats
2 ounces mixed seeds (such as sesame, poppy, pumpkin, sunflower, linseed and hemp)
2 tablespoons malt extract
5¼ fluid ounces milk (plus extra for glazing)
10½ fluid ounces warm water (about)

Method

Seedy Brown Bread is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix salt and flours in a large bowl. Rub in butter Stir in sugar oats yeast and seeds.

Make a well in centre and add malt extract, milk and enough water to form a soft dough. Knead dough until smooth and elastic (about 10 mins by hand)

Place in the bowl cover bowl with cling film or tea towel and leave until doubled in size. Approx 1 hour

Knock back the dough divide and shape into two ovals. Place in two 2lb loaf tins cover and leave to rise again for about 30 mins

Preheat the oven to 220C./425F/Gas Mark 7.

Gently brush the top of the loaves with milk or beaten egg and milk. Sprinkle with seeds (optional) Bake the loaves for 15 mins and then reduce oven temp to190.C/375F/Gas Mark 5 and bake for a further 15 mins or until bread is risen, lightly browned and sounds hollow when tapped underneath Transfer to wire rack to cool

Mix salt and flours in a large bowl. Rub in butter Stir in sugar oats yeast and seeds.

Make a well in centre and add malt extract, milk and enough water to form a soft dough. Knead dough until smooth and elastic (about 10 mins by hand)

Place in the bowl cover bowl with cling film or tea towel and leave until doubled in size. Approx 1 hour

Knock back the dough divide and shape into two ovals. Place in two 2lb loaf tins cover and leave to rise again for about 30 mins

Preheat the oven to 220C./425F/Gas Mark 7.