If you have never tried baking your own bread, this recipe is for you. There is nothing better than having a slice of freshly baked bread; and when you smear butter on it and it just melts? Mouth-watering! This recipe has four different seeds in it, but I’ve made it with only two and it was still very delicious. I found the recipe in one of my favourite cook books, Beginners Step-By-Step.
- 375g strong white flour, extra for dusting
- 125g rye flour
- 1 ½ tbsp. skimmed milk powder
- 1 ½ tsp. salt
- 1 tbsp. soft light brown sugar
- 1 tsp. easy-blend dried yeast
- 1 ½ tbsp. sunflower oil, plus extra for greasing and brushing
- 2 tsp. lemon juice
- 300ml lukewarm water
- 1tsp caraway seeds
- ½ tsp. poppy seeds
- ½ tsp. sesame seeds
- 1 egg beaten with 1 tbsp. water
- 1 tbsp. sunflower seeds
Preheat the oven to 220°C.
In a large bowl, place the white flour, rye flour, milk powder, salt, sugar and yeast. Pour in the oil and add the lemon juice and water.
Stir in the caraway seeds, poppy seeds and the sesame seeds. Mix well to make smooth dough. Turn out onto a lightly floured surface and knead well for about 10 minutes until it is smooth.
Brush a bowl with some oil. Shape the dough into a ball and place in the bowl, cover with a damp tea towel and leave to rise in a warm place for 1 hour until the dough has doubled in volume.
Oil a 900g loaf tin.
Place the dough on a lightly floured surface and knead for 1 minute until smooth. Shape the dough into a loaf the length of the tin and three times the width.
Fold the dough in three, lengthways and place in the tin with the join underneath. Cover with the damp tea towel again and leave for about 30 minutes until it has risen above the tin.
Brush the egg and water glaze over the loaf, then gently press the sunflower seeds all over the top.
Bake the loaf for 30 minutes or until golden brown; it should be hollow on the base when you tap on it.
Place the loaf on a wire rack; the normal thing to do is to leave it to cool down before you cut the first slice but that never happens when I bake it so cut your first slice and put some butter on it and enjoy.
Words: Natassha Burrell