I love bread and making my own with the help of my Panasonic breadmaker is very quick and easy. Often I just use it to make the dough and then shape the bread into rolls etc.
This particular bread is full of wonderful seeds without there being too much crunch.
I find the flour you buy can make a huge difference to the finished loaf and the white strong flour I use is Waitrose very strong Canadian flour and another favourite is Doves Farm organic mixed grain malthouse bread flour.
Obviously, if you are a seasoned breadmaker then perhaps a breadmaking machine may not be for you.
ULTIMATE BREAD MACHINE COOKBOOK by Jennie Shapter
ISBN 1843091844 - Page 90
Makes: 1 loaf
280ml water, 2 tablespoons extra virgin olive oil, 400g white bread flour, 50g millet flour, 50g wholemeal bread flour (I used 100g mixed grain bread flour instead of the millet flour and the wholemeal flour), 1 tablespoon granulated sugar, 2 teaspoons salt, 1 teaspoon easy-blend dried yeast, 2 tablespoons pumpkin seeds, 2 tablespoons sunflower seeds, 1½ tablespoons linseeds, 1½ tablespoons sesame seeds - lightly toasted.
For the Topping: 1 tablespoon milk, 2 tablespoons golden linseeds.
1. Put the yeast into the bread pan. Add the flours, sugar, salt, extra virgin olive oil and water. Or place the ingredients into the bread pan in the order specified for your particular bread machine.
2. Set the bread machine to the raisin dough setting. press start. Add the seeds when the machine beeps to add the extra ingredients or during the last 5 minutes of kneading.
3. When the dough cycle has finished, place the dough on a lightly floured surface and knock back gently.
4. Lightly oil a baking sheet (a baking sheet liner placed on the baking sheet is best because the bread tends to stick).
5. Shape the dough into a round flat loaf. Make a hole in the centre with your finger. Gradually enlarge the cavity, turning the dough, until you have a ring.
6. Place the ring onto the baking sheet. Cover it with lightly oiled greaseproof paper and leave it to rise in a warm place for 30-45 minutes, or until the dough has doubled in size.
7. Meanwhile, preheat the oven to 200°C/400°F/Gas 6. Brush the top of the bread with milk and sprinkle it with the golden linseeds. Make slashes around the loaf, radiating outwards.
8. Bake for 30-35 minutes, or until golden and hollow-sounding. Turn out on to a wire rack to cool.
TOP TIP: Put the shaped dough on the prepared baking sheet into the oven. Turn the oven temperature to 50°C and put the timer on for 3 minutes (no longer), turn the oven off. Leave the dough in the oven until doubled in size and then cook as above.
This particular bread is full of wonderful seeds without there being too much crunch.
I find the flour you buy can make a huge difference to the finished loaf and the white strong flour I use is Waitrose very strong Canadian flour and another favourite is Doves Farm organic mixed grain malthouse bread flour.
Obviously, if you are a seasoned breadmaker then perhaps a breadmaking machine may not be for you.
ULTIMATE BREAD MACHINE COOKBOOK by Jennie Shapter
ISBN 1843091844 - Page 90
Makes: 1 loaf
280ml water, 2 tablespoons extra virgin olive oil, 400g white bread flour, 50g millet flour, 50g wholemeal bread flour (I used 100g mixed grain bread flour instead of the millet flour and the wholemeal flour), 1 tablespoon granulated sugar, 2 teaspoons salt, 1 teaspoon easy-blend dried yeast, 2 tablespoons pumpkin seeds, 2 tablespoons sunflower seeds, 1½ tablespoons linseeds, 1½ tablespoons sesame seeds - lightly toasted.
For the Topping: 1 tablespoon milk, 2 tablespoons golden linseeds.
1. Put the yeast into the bread pan. Add the flours, sugar, salt, extra virgin olive oil and water. Or place the ingredients into the bread pan in the order specified for your particular bread machine.
2. Set the bread machine to the raisin dough setting. press start. Add the seeds when the machine beeps to add the extra ingredients or during the last 5 minutes of kneading.
3. When the dough cycle has finished, place the dough on a lightly floured surface and knock back gently.
4. Lightly oil a baking sheet (a baking sheet liner placed on the baking sheet is best because the bread tends to stick).
5. Shape the dough into a round flat loaf. Make a hole in the centre with your finger. Gradually enlarge the cavity, turning the dough, until you have a ring.
6. Place the ring onto the baking sheet. Cover it with lightly oiled greaseproof paper and leave it to rise in a warm place for 30-45 minutes, or until the dough has doubled in size.
7. Meanwhile, preheat the oven to 200°C/400°F/Gas 6. Brush the top of the bread with milk and sprinkle it with the golden linseeds. Make slashes around the loaf, radiating outwards.
8. Bake for 30-35 minutes, or until golden and hollow-sounding. Turn out on to a wire rack to cool.
TOP TIP: Put the shaped dough on the prepared baking sheet into the oven. Turn the oven temperature to 50°C and put the timer on for 3 minutes (no longer), turn the oven off. Leave the dough in the oven until doubled in size and then cook as above.
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