Hops and Harvest Bread

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Swapping water for a 440ml can of lager gives this half-and-half bread a fantastic depth of flavour and a soft, tender crumb. The natural sugars and malt in the beer help create a deep golden crust, while pre-soaked sunflower seeds bring a great crunch to every slice. It's a simple, reliable everyday dough that’s hard to beat, slathered in butter or served alongside a piece of good cheddar. Make rolls, loaves or boules and batards....or even baguettes. 

Oh...and it's rich in fibre as well...

INGREDIENTS

333 gms strong white bread flour 

333 gms whole grain / wholemeal bread flour

440 mls crisp lager (room temperature)

26 gms tepid water

12 gms fine sea salt

20 gms softened unsalted butter

20 gms malt extract OR honey

80 gms soaked sunflower seeds

9 gms fast action yeast

METHOD

Toast the sunflower seeds in a dry pan until they turn golden brown. Set aside to cool. 

When cool, soak in the 26 gms tepid water for 15 minutes. 

Mix the flours with the beer and then set aside for 20 minutes. 

Add the salt, malt extract and softened butter. 

Knead for about 10 minutes until the dough is soft and silky. 

Fold in the sunflower seeds and any remaining liquid and knead until you have a firm dough. 

Place in a lightly-oiled bowl, cover and leave in a warm place until the dough doubles. 

Prepare your loaf tins, baking sheet (for rolls or boules). 

Suggestion: 

If using loaf tins, place enough shaped dough in the tin to half-fill it. Leave covered until the shoulders of the dough rise to the top of the tin. It's now ready for baking. 

If making rolls, 80 gms for medium and 100 gms for larger rolls is ideal. 

This dough will also suit boules or batards. 

Knock back the dough and then divide as needed. Shape and place in the oaf tins or on the sheets. 

Cover and leave at room temperature until almost doubled. 

Preheat the oven to 200⁰C (Fan) or 220⁰C (Conventional) / 390⁰F (Fan) or 428⁰F.

Bake for 25 minutes (rolls) or 30 minutes (loaves, boules and batards). 

Cool on a rack before serving. 

Suggestion:

Glazing the tops of the bread before baking using an egg wash solution (beaten egg with a drip of milk and a pinch of salt) enables you to add further seeds on the tops of the loaves and also create a ;ovely shine to the bread.