Three Seed Bread
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Seeded bread combines the best - the fibre, minerals, anti-oxidants and vitamins of seeds with the benefits of bread made from good quality flour.
This is no exception...
I'm baking these in some long low tins that I have. If you want to use a 2lb tin - then use this recipe for ONE loaf, not two.
375 gms of strong white bread flour
125 gms rye flour
1 teaspoon crushed sea salt
2 tablespoons skimmed milk powder
1½ tablespoon olive oil
1 tablespoon dark brown sugar
½ teaspoon of Vitamin C or 1 teaspoon lemon juice
300 gms lukewarm water (preferably filtered)
1 teaspoon caraway seeds
1 teaspoon poppy seeds
1 teaspoon sesame seeds
7 gms instant active yeast
Into a large bowl, sift the two flours.
Stir in the milk, salt, sugar and yeast.
Add the oil and then the water and, finally, the lemon juice or vitamin C powder.
Tip out onto a clean board and knead for about 10 minutes.
Lightly oil a bowl and place the dough into it. Cover and place somewhere warm for about an hour or until the dough has doubled in volume.
Prepare your loaf tins.
Tip the risen dough out onto a floured board and divide as necessary. Knock the dough back and then shape for the tins.
Cover the tins and return to the warm place for about an hour or until it has risen sufficiently.
Preheat the oven to 200⁰C
If you want to glaze the top of the loaves, this is now the best time to do it. You can glaze with milk or with an egg and milk mixture. You could also add more seeds to the top for effect.
Bake for 30 minutes until golden brown or until the loaves sound hollow when tapped on the bottom.
Cool on a rack.