Five Seed Sandwich Loaf
I made this on Saturday because my Husband asked me to bake a loaf of bread. It is full of seeds to give lots of serotonin boosting Omega 3 goodness and wholemeal too. This loaf takes a long time to make though as it has three long proves and also requires a burst of energy in terms of kneading, so it is a bread to make on a day you are feeling well, are around the house for the day but feeling energetic. That said, baking for me, is one of my go to activities when my mood needs a pick me up and the long proves give you plenty of time to do something else that soothes your soul. This bread has a lovely nutty flavour and cuts well for sandwiches.
Five Seed Sandwich Loaf
400g wholemeal bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast
1 tbsp softened butter
1 tsp salt
4 tbsp mixed seeds (I use a ready made Omega 3 Seed Mix of sunflower seeds, pumpkin seeds, golden linseed and brown linseed) plus some exxtra for sprinking on the top
1 tbsp poppy seeds, plus extra for sprinkling on the top
A little under 300ml of lukewarm water
1 tsp rapeseed oil
1 2 lb loaf tin
1 large mixing bowl
1 large glass mixing bowl
In a large mixing bowl mix both flours, the yeast and the salt. Rub the butter into the flour mix with your fingertips. Add the seeds. Make a hole in the centre of the flour. Pour in the lukewarm water and mix gathering up any dry bits on the bottom of the bowl. Add a little more lukewarm water if necessary. Mix until you get a soft but not too sticky dough. Mould it into a ball with your hands.
Lightly flour a clean work surface. Knead the dough for 8-10 minutes until it feels smooth and elastic. Shape the dough into a ball and place on a lightly floured surface. Cover with the upturned large glass mixing bowl. Leave for 45 minutes to one hour, or until the dough has doubled in size and feels light and springy.
Knock back the dough by kneading it three or four times. Reshape into a ball. Cover again with the glass bowl. Leave for 15 minutes.
Grease the loaf tin with the rapeseed oil. Shape the dough into a thick sausage shape and tuck the ends in so it fits the loaf tin. Place it in the loaf tin seam down. Scatter the remaining seeds on top. Press the seeds gently into the dough.
Cover with a clean dry teatowel and leave in a warm place for another 45 minutes. Preheat the oven to 230C/210C fan/gas 8 in the final 20 minutes of rising. Put the risen loaf into the oven and bake for about 30 minutes or until golden. Take out of the oven and leave in the tin for 2-3 minutes, then remove from the tin and cool on a wire rack. The underneath of the loaf should be firm and sound hollow when tapped.
Try toasting and serving with my Smoked Mackerel Pate and a green salad for an Omega 3 filled lunch!
Image by Caroline Attwood via Unsplash.