Bread Recipe

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Mixed Flour Bread Recipe

I use the dough making facility on the bread machine.

On my machine this is labelled on the settings as "Pizza".

This setting mixes, kneads and rests the dough for about 45 minutes.

There are other "dough" settings on which take a lot longer and I have found do not necessarily make better bread.

Flours.

For the wholemeal seed bread I use about 600 grams of flour in total.

This makes five 125 grams rolls and one 400 gram loaf.

I vary the combinations according to what flour I have. All the flours are strong bread flour.

Ingredients.

250 grams granary

150 grams wholemeal

150 grams white

50 grams rye (if I have it)

Sometimes I add porridge oats.

Some sunflower or vegetable or butter about a table spoon.

Malt extract two desert spoons

Sugar 1 or 2 teaspoons

Water about 350 ml

Salt 1½ teaspoons

Dried Fast Acting Yeast 2 tea spoons (or fresh yeast which is free at Tesco's bakery.)

Start dough setting which start immediately. When finished drop on to floured surface roll out using the palm of your hand to "roll sizes" place on greased or oiled tin. Brush with oil cover with cling film leave in warm place until risen to at least double the size.

Pre-heat oven to 200+

Sprinkle flour over the top of dough using a sieve OR put one teaspoon of cornflower in a saucepan add two or three tablespoons of water heat until the corn flour is thick, add some salt!, when cool brush the cornflower mixture carefully over the risen rolls/bread then drop/scatter seeds over. The cornflower will prevent the seeds dropping off.

Place in the over for 15/18 minutes depending on oven.

Seeds I keep in stock.

Pumpkin seeds

Sunflower seeds

Sesame seeds

Poppy seeds.

Caraway seeds