Bread and Better

Bread and Better

Wednesday, 24 February 2016

Pumpkin Seed Loaf

Once again I have used a seeded flour, as well as the pumpkin seeds, to give the bake extra flavour and texture. This loaf makes a great cheese sandwich, pair it with a nice soft camembert.

For the loaf:
600g seeded flour (I I used a malted seed flour)
7g dried yeast
400ml water
10g salt
2 tablespoons rapeseed oil
200g pumpkin seeds

Place the flour into a large bowl and rub in the yeast.
Add the salt, oil, water and seeds and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a floured surface and knead for around 5 minutes, or until it feels smooth and elastic.
Place the dough back in the bowl and cover with a tea towel.
Leave the dough to rise for at least an hour, or until it has doubled in size.
When the dough has risen, shape it into a large ball and place onto a lined baking tray.
Cover again and leave to rise for about 30 minutes, or until it has risen by half.
Pre-heat the oven up 200 degrees c.
When the dough has risen, make slashes in the top (any fancy pattern you like) with a sharp knife and dust over some flour.
Bake for around 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Cool on a wire rack before tucking in.

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