This is a great healthy alternative to a normal loaf and I love all the seeds which run through it. Sunflour makes flour which is already mixed with seeds, but you can make it yourself from scratch.
Rosemary Shrager’s Seeded Loaf
- 400g whole wheat stone ground flour
- 200g white strong flour
- 20g fresh yeast or 7g dried yeast
- 450ml tepid water
- 30g honey, runny
- 15g linseed (flax seed)
- 15g poppy seeds
- 25g sesame seeds
- 25g sunflower seeds
- 25g oat bran
- 10g salt
- 1 tbsp extra mixed seeds to sprinkle on top
- Put the flour into a large bowl and crumble in the fresh yeast.
- Add the water, honey, seeds and bran, and mix together to make into a dough.
- Place onto a lightly floured surface. Start by stretching the dough with the palm of your hand, then roll back, turn a quarter turn, then stretch again.
- Continue doing this for about 7 minutes. If it gets too sticky dust your hands in a little flour, but be sure to remove any excess by clapping your hands together.
- Now add the salt, which will draw the water out and allow the dough to soften again.
- Continue stretching for a further 7 minutes or until there is a good elasticity.
Credits
Rosemary Shrager’s Yorkshire Breakfasts, published by Great Northern Books Limited. Image by Sue Hiscoe. www.greatnorthernbooks.co.uk
