Handbaked country grain bread - recipe

Handbaked country grain bread

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  1. 1

    Put the flour into a large bowl. Add the salt, sugar and 1 tbsp each of poppy, sunflower, pumpkin and linseeds. Add the butter and rub into the flour to combine.

    For this step you'll need:

    • 650g Country grain bread flour
    • 1tsp Salt
    • 1tsp Unrefined light muscovado sugar
    • 2 tbsp Poppy seeds
    • 2 tbsp Sunflower seeds
    • 2 tbsp Pumpkin seeds
    • 2 tbsp Linseeds
    • 25g Butter (unsalted) chopped
  2. 2

    Sprinkle over the yeast, trying to keep it away from the salt and sugar in the mix. Pour in the warm water – this should be lukewarm, we recommend mixing 1 part boiling water and 2 part cold water to reach the required temperature.

    For this step you'll need:

    • 7g Easy bake yeast (1 sachet)
    • 450ml Warm water
  3. 3

    Mix together with your hands until the mixture combines to make a rough dough ball.

  4. 4

    Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic. If you are using a mixer with a dough hook, then you should knead for about 5 minutes on a medium speed, or until you reach the desired consistency.

  5. 5

    Shape into a round and sprinkle over the remaining poppy, sunflower, pumpkin and linseeds. Put on to a greased baking tray. Use a sharp knife to score a cross in the centre of the loaf. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)

  6. 6

    Preheat the oven to 220°C, 200°C fan, gas 7. Remove cling film from bread and reduce the oven temperature to 200°C, 180°C fan, gas 6. Bake the bread for 35 minutes until golden. To test to see if the loaf is ready, upturn and tap the base – it should sound hollow.

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