Never wanting to waste anything, I used the cider left over from my baguettes to make this tasty loaf. The alcohol adds a subtle sweetness along with a gentle tang. This bake is great for making cheese on toast with, just use a really strong cheddar.
For the loaf:
350g strong white flour
7g dried yeast
75g mixed seeds
Add the flour to a large bowl and rub the yeast into one side.
Add the salt, seeds and cider and mix to form a smooth dough (adding more cider if it feels a little dry).
Place the dough onto a floured surface and knead for 10 minutes, or until it becomes smooth and elastic.
When the dough is ready, return to the bowl and cover with a tea-towel.
Leave to rise, for about an hour, or until the dough has doubled in size.
Pre-heat the oven to 200 degrees c.
When the dough has risen, shape it into a bloomer and place onto a lined baking tray.
Cover again and leave to rise for about 20 minutes, or until it has puffed up nicely.
When the dough is ready, slice 3 or 4 deep cuts along the top of the loaf.
Bake for around 20 minutes, or until the bottom of the loaf sounds hollow when tapped.
Cool on a wire rack before serving.