Ingredients
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500 g malted wholemeal Flour
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100 g mixed Sunflower Seeds
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7g sachet of instant dried Yeast
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1 tsp Salt
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1 tbsp Malt
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Butter
Directions
Home-made bread is so the best, whether you make it by hand or in a machine. Most of the shop-bought stuff contains loads of sugar. Have a good look at the packet when you’re buying the flour, as some of the malted versions are based on white flour. You want wholemeal.
Steps
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1
Done
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Put the flour and seeds in a large bowl. Sprinkle the yeast into the flour, then give it a stir and add the salt you don’t want the salt and yeast landing directly on top of one another. |
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2
Done
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Add the malt extract to 300–350 ml of warm water and stir until it is dissolved. Gradually add this to the flour, mixing until you have a dough. If the dough seems quite dry, add more water, but make sure you’ve mixed it thoroughly before you do this, as dough can be very wet inside and seem quite dry on the surface. |
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3
Done
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Turn the dough on to a lightly floured work surface and knead it thoroughly until smooth. Put the dough back in the bowl and cover it with cling film or a damp tea towel. Leave it somewhere warm for a couple of hours until it is well risen (about double the volume) and springy to touch. |
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4
Done
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Knock the dough back, then lightly knead it again and shape it into either a loaf to fit a greased 1 kg loaf tin or leave it more free-form and place it on a greased baking tray. Cover again with cling film or a damp tea towel and leave it to rise. |
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5
Done
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When the dough has been rising for half an hour, preheat your oven to its highest setting. After another half an hour the bread should be ready to bake. Put the bread in the oven and turn the heat down to 220°C/200°C Fan/Gas 7. Bake the loaf for 30–35 minutes, until it’s well risen and brown. The loaf should also sound hollow when tapped on the bottom. |
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6
Done
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Remove the loaf from the oven and leave it to cool on a rack before slicing and eating – if you can wait that long! |
