Multi-seed brown bread
- April 2015
- Makes 2 loaves (12 slices each)
- Hands-on time 40 min, oven time 20 min, plus rising, resting and proving
Richard Bertinet’s recipe for the perfect wholegrain bread is full to bursting with nutritious seeds.
- 4.7g (0.8g saturated)
- 13.5g (0.4g sugars)
If you don’t have a baking stone, use a baking sheet instead. If your oven doesn’t go up to 250°C/230°C fan/gas 9½, heat it to its highest setting and bake for 5 minutes longer.
Use fresh yeast. Dried doesn’t give the same rise (see Know-how).
The dough is supposed to be wet and sticky – don’t add extra flour.
Richard says: “Get your oven up to temperature before putting the bread in to bake.
Use a baking stone (see tip) to to help the dough rise and ensure you have a lovely golden crust on the bottom of the bread.
Get some steam in the oven when the bread goes in to bake by spraying in some water – this encourages the dough to expand, giving volume and a good crust to the loaf.”
You can buy fresh yeast from bakeries (including the ones in supermarkets) and some health food shops. It will keep chilled and wrapped for a week or so. It freezes too, but it will lose potency, so use 50 per cent more in the recipe.
To see Richard’s slap and fold technique, visit deliciousmagazine.co.uk/slapandfold.
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