Bara gyda Hadau (seeded loaf)

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Bara Gyda Hadau - a Welsh seeded loaf. In English, it translates as 'Bread with seeds'. 

You can make this with either strong white flour or wholemeal flour...or even use pre-seeded flour such as granary or malthouse. The choice is yours. 

INGREDIENTS

A note about the flour: I'm using Malthouse flour which is already blended with malted grains and malted wheat flakes. To this, I add a little chia and brown linseed seed and top it with white and black sesame seeds. 

You could use granary flour which is blended with malted wheat flakes and similarly add seeds. 

Alternatively, make your own blend of wholemeal/strong white and add small seeds. 

This recipe works better with small seeds although sunflower and pumpkin seeds are ideal as part of a glazed topping. 

675 gms seeded flour

400 gms tepid water

15 gms dark brown sugar

25 gms unsalted butter

10 gms crushed sea salt

7 gms instant active yeast. 

Optional glazing

Egg/milk wash and optional seeds. 

METHOD

Into a large bowl, add the water and the yeast. Stir. Add the remainder of the ingredients and bring together into a clump. Knead until you have a soft and silky dough. 

Place in a lightly oiled bowl. Cover and keep warm until the dough doubles. 

Prepare your loaf tins. 

Tip the dough out onto a lightly floured surface. 

Half-fill each loaf tin with shaped dough. 

Cover and keep warm until the shoulders of the dough reach the top of the tin. Now is the time to bake. 

Glaze the top of the loaf with an egg/milk mixture and sprinkle seeds as you wish

Bake for 30 minutes in a pre-heated oven set to 190⁰C

Cool on a rack.