Everyday Seeded bread - BreadClub20 Style
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Sometimes you just need a reliable everyday bread that offers versatility as well as goodness.
This is my Everyday Seeded Bread.....it's easy to make and lasts well....if it hasn't already been eaten of course.
But first a few points:
1. Baking - you can bake this in a tin, or freeform. It really doesn't matter. I've baked it in cake tins, loaf tins, 2lb tins, 1lb tins, divided as as rolls or as subs and freeform under a ceramic cloche. It's really a matter of what you want at the end....something impressive to slice at the table, something for sandwiches, something that's not too big with 'spares' in the freezer.......
2. Mixing and Kneading - you can make this:
- in a bread machine on a Basic Dough programme (no need to add the seeds later) or as a full basic bread bake.
- in a stand mixer - mix wet with dry on slow and then on medium speed until the dough forms. Then, proof for an hour in a warm place, in a covered oiled bowl, then preshape, rest, final shape and second proof.
- by hand, mixing and kneading as you go. Start your mix with the flour and the salt, then add the seeds, the other dry ingredients, then the wet and finally, the yeast.
3. Flour - this recipe calls for strong white bread flour. If you want to combine flours, I'd suggest 70% strong white and 30% combination (whole wheat, khorasan, spelt, rye, etc.) You may need to add a little more water to accommodate some rather thirsty flours. There's a slight increase in water already to accommodate the seeds.
500 gms strong white bread flour
360 mls tepid filtered water
1 tablespoon demerara sugar
2 tablespoon dried milk
27 gms unsalted butter
1.5 teaspoon sea salt
1 teaspoon instant yeast
and then the seeds: These are the ones I add...you can pick and choose or add your own, more or less.....it's up to you....
1 tablespoon brown linseed
2 tablespoons pumpkin
2 tablespoons sunflower
1 tablespoon chia seeds
1 tablespoon black sesame
1 tablespoon white sesame
and if you wish to glaze:
egg or milk wash
poppy seeds or malted flakes or more pumpkin.....
1. Decide on your approach: machine, stand mixer or by hand. Follow the guidelines above and get to the point where you have a dough that has been mixed, kneaded and had its first proof.... (unless, of course, you are baking the dough in your machine. In which case, ignore all off this!)
2. Tip the dough out onto a floured board. If you wish, divide the dough...it'll actually make 3 x one-pound loaves or 2 x two-pound loaves in tins. Knock the dough back and form into the shape you want for your bake.
|I use a 30 cm borosilicate glass flan dish...|
it goes straight into the hot oven and then is covered by a pre-heated ceramic cloche.
3. Cover and allow to rise for a further hour in a warm environment (approximately 20⁰C - 22⁰C).
4. Preheat the oven to 190⁰C.
5. (Optional) Egg or milk wash and add seeds to the top of the loaf, if desired. Slash the dough if baking freeform. I'm not doing this as I've rice-floured the dough before baking.
6. Mist the loaf and oven and bake for 30 minutes until golden brown and hollow when tapped underneath.
7. Cool on a rack.
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