Kabi’s Seeded Bread

I haven’t bought a bread from the shop in the last few months. Instead I’m baking once-twice a week for myself. This bread recipe is not the quickest, but it’s feed me for a few days. For this I’m using the Allinson flour products.

Kabi's Seeded Bread

Ingredients

  • 14g Dried Active Yeast
  • 7g Granulated Sugar
  • 300g Strong White Bread Flour
  • 300g Seed & Grain Bread Flour
  • 10g Salt
  • 300ml lukewarm water
  • Preparation time: 220 minute
  • Baking time: 40 minute

 

Put the yeast and the sugar in a mug and liquefy it with lukewarm water. Leave it to rise for 20 minute.

When the yeast has rose mix the flours and salt in a mixing bowl and make a well in the middle. Poor in the yeast, and add the 300ml water. Mix the dough together. I’m just using my hand. It might feel a bit sticky, but just keep mixing it with the flour it will eventually soak it up all. Take it out from the bowl, and leave it to rest for 2-3 minute. Kneed the dough on a clean surface. Make sure you keep some flour for dusting. Kneed it for a good 10 minute to make the yeast working with the flour until develop enough elasticity, so it draws back in shape when pushed. The dough should now look smooth.

Dust the dough with flour and place it back into the bowl and cover it up with a kitchen towel in a warm place and let it rise for 2 hours.

When fully risen, the dough will have a dome shape. Scrape it out from the bowl. Slightly flour the palm of your hand and flatten the dough. Kneed it again, and form into a sausage shape. To do that, fold the dough in half lengthwise by bringing the far edge down over the near edge. Roll it forward so the seal is on the top. Flatten the dough again, and make a trench with the side of your hand. Fold in lengthwise again and lengthen into a sausage shape. Roll it from the middle towards the edges. If you happy with the shape and holds it up nicely, place it on a baking paper. Dust the dough with flour slightly, and make some cuts on the top. It’s now ready for the final rise. Leave it for an hour, and pre-heat the owen to 180℃

Bake it for 40-50 minute. It’s done, if sounds hollow when you’re tap it on the bottom.

I can never resist for a freshly baked bread, so I have to have a warm slice with bit of butter.

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