- Published: 01 December 2021 01 December 2021
Dried yeast - 2 sachets for 4lb flour
organic flours: 2 lb wholemeal, 1.5 lbs white, 0.5 lb rye
1-2 teaspoons of salt
flaxseed (I found some 'organic milled' on offer in Sainsburys) – golden or brown linseed is an alternative
sesame seed (preferably the 'natural' kind from Asian supermarkets)
pine kernels or pumpkin seeds
3-4 tablespoons of oil (rice bran or rapeseed or sunflower or olive)
enough water to make the dough (approx 1 litre)
Preparation time: 3-4 hours
Cooking time: 45 minutes
I’m afraid I don’t follow recipes as such. I’ve been making bread for a very long time and I just adapt to whatever ingredients are available or that I feel like using on the day. Also I never make ‘a loaf’ of bread. I usually make around 7 pounds of bread dough or enough for 2x2lb loves and one of 3-4lbs. (I never measure out seeds but just put in a ‘big dollop’)
Mix all the ingredients, and stir in oil and then water slowly. Knead the dough for about 10 mins until it is a consistent texture (wetter is better than drier) then leave to rise for 3-4 hours.
Knock back the dough and knead again for a few minutes. Divide the now elastic dough into three loaves as above, put into greased tins and leave to rise for another hour or so.
Preheat oven on hottest setting for 10-15 minutes and then turn down to Gas 8 and put the bread in.
Turn down to Gas 5-6 after 12 mins and cook for a further 25-30 mins
Remove loaves from tins and test by rapping all round with a knuckle – the loaf should sound hollow. If necessary return the loaf (upside down so the uncooked bottom is uppermost) to the oven (not in the tin) for another 4-5 mins and test again.
Leave overnight to cool down on a grille
These loaves will remain fresh for four or five days. I think they taste best after a day or two. Personally, I would never eat this kind of bread when it is still fresh and I usually freeze one and keep one in a plastic bag in the fridge with one in the bread bin.