Herby Seed Bread
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Herbs and seeds can transform a simple loaf of bread. Baking your own is actually surprisingly easy, especially once you’ve practised a few times. |
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Ingredients
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- Makes 2 x 1lb loaves
- 800g strong white flour
- 450g warm water
- 8g dried yeast
- 4g salt
- 30ml sunflower oil
- 2 handfuls of mixed seeds, ground (e.g. pumpkin, sesame, sunflower, linseeds
- 2 handful fresh herbs, finely chopped (e.g. parsley, sage, thyme leaves
- 1 teaspoon sugar or molasses
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Method
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- Mix the yeast with the water and sugar / molasses. Stir well and leave in a warm place for 5 minutes. It should start to foam. This tells you the yeast is still active and saves wasting a batch of bread!
- Put the flour in a large bowl with the salt, seeds, herbs and sunflower oil. Make a well in the centre of the flour mixture and add most of the water. Use a metal spoon to mix the dough roughly, then turn out onto a floured surface.
- Knead for 8 minutes, until the dough is smooth and elastic. Add more water, a little at a time, if it seems to dry. Add more flour, a tablespoon at a time, if it seems too wet.
- Put back in the bowl and cover with a clean, damp tea towel. Leave somewhere warm to rise for about an hour, until doubled in size.
- Tip the dough back onto a floured surface and knead for 2 minutes. Split into 2 halves. Knead and roll each into a sausage shape, to fit the loaf tin. Put in the tins and gently press the top of the loaf until it's fairly flat.
- Pre-heat the oven to 190 C. Leave the loaves to rise while the oven heats up.
- Bake for 40-50 minutes, until well risen with a golden crust. If you tip the loaf out of the tin (oven gloves!) and tap the bottom, it will sound hollow if cooked.
- Remove from the tins and allow to cool.
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Time From Cupboard-To-Table
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2-3 hours |
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Notes & Variations on
Herby Seed Bread
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Try adding finely chopped sun-dried tomatoes with fresh basil, for a summery variation.
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