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)
- Butter or vegetable oil to grease
- 250g strong wholemeal flour
- 150g strong white flour, plus extra
- 50g rye flour (from health food shops or large supermarkets)
- 100g mixed seeds for the dough, plus 100g to coat
- 20g fresh yeast
- 10g salt
- 350ml water (room temperature)
- Grease 2 x 500g (20-22cm long) loaf tins with a little butter/oil. Mix the flours together with the 100g seeds and rub in the yeast, using your fingertips as if making a crumble. Add the salt and water, then work the dough using my slap and fold technique – see tips. It should take 6-8 minutes.
- When the dough is soft and pliable (see tips), form into a ball and put in a flour-dusted bowl. Cover with a clean tea towel and leave for 45 minutes to rise.
- Tip the dough onto the work surface and fold it over onto itself a few times to knock out some air. Shape into a ball and return to the bowl to rest for 30 minutes.
- Tip out the dough again and halve. Form into 2 balls, cover with a clean tea towel and rest for 10 minutes.
- Shape each ball into a loaf. Brush the tops with a little water, then roll them in the remaining seeds to coat. Put in the tins, slash the tops 3 times widthways with a sharp knife, cover with a clean tea towel and leave to prove for 1 hour or until nearly twice the volume. Heat the oven to 250°C/230°C fan/gas 9½ with a baking stone/sheet inside (see tips).
- Open the hot oven and either spray inside with a water sprayer or splash water on the door. Put the tins onto the baking stone/sheet in the oven, then bake for 15-20 minutes. Remove when the loaves are golden and crusty. Cool on a wire rack.
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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