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MULTI-SEED BATCH BREAD
(Makes two batch breads)

Making bread is so easy - all it takes to make good, basic bread is strong, organic flour, water, salt and yeast. Mixing and kneading takes no more than 10 minutes, contrary to popular belief, and leaving the bread to rise for an hour can hardly be described as a hard-ship.

Good bread requires good, strong bread flour. Glebe farmís organic flour is milled in Cambridgeshire, using the farmís own organic cereal products and local mills. The plains north of Cambridge are excellent growing grounds for hard winter wheat packed with protein, creating gluten-rich flour perfect for bread making.

Bread can be glazed with milk or beaten egg, either whole, just white or just yolk, or it can be dusted with flour. An egg glaze topped with various seeds ups the nutritional value of the bread and makes a lovely crunchy topping.

Shaping the risen dough into rolls and arranging them on a baking tray so that they just about touch will create lovely batch-baked bread that looks lovely on the table and lends itself really well to sharing. Use different seeds to top the rolls, and you have instantly created a choice of flavours.

This type of bread makes a lovely accompaniment to autumn casseroles and soups.


1. Place the dried yeast in a small bowl, together with the honey or sugar and pour on about 2 tablespoons of the lukewarm water. Use a whisk or fork to stir the yeast until it completely dissolves. Cover with clingfilm and leave for 10 minutes or until foamy – this is called “sponging”.

2. Measure up the flour and salt. Add the foaming yeast and the oil. Use a large wooden spoon to mix the dough. Tip the dough out on a lightly floured work surface and use the fleshy palm of your hands to knead the dough until elastic and glossy – about 8-10 minutes.

3. Shape into a ball and place in a clean, lightly oiled mixing bowl. Cover with a clean tea towel or cling film. Leave to rise for 1 hour, or until doubled in size. You can check that the dough has risen by prodding it gently with finger. It should spring back in an elastic way.

4. Tip the risen dough out on a lightly floured work surface. Give it a few gentle squeezes and knead lightly for a minute or two.

5. Divide the dough into 14 equal pieces. Shape into balls. Cup both hands around each ball, move around the work surface while gently stroking downwards and tucking in underneath – like you would tuck your hair under a shower cap. This will ensure smooth and evenly shaped bread rolls.

6. Make two batch breads of 7 rolls each by arranging 6 rolls around one central roll on a non-stick baking sheet.

7. Brush lightly with beaten egg. Top each roll with a different seed/grain.

8. Pre-heat the oven to 225°C.

9. Leave to prove in a warm kitchen for 15-20 minutes. You can check that the bread is proven by gently prodding the side of it. It should leave a slightly puckered indentation.

10. Place the bread in the top half of the oven and bake for approximately 15 minutes.


Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

14g dried yeast (not quick action)

1 tablespoon runny honey or caster sugar

300ml lukewarm water

2 tablespoons light olive oil

1 teaspoon salt

250g Glebe farm white flour + a little extra for kneading and shaping

250g Glebe farm spelt flour

For the glaze and toppings

1 egg, lightly beaten

Sesame seeds

Porridge oats

Sunflower seeds

Pumpkin seeds

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