Crunchy seed loaf - recipe

Ingredients

Recipe , Bread , Loaf , Crunchy , Seed

1
Place both flours and salt into a large bowl, stir in the sugar and yeast, then rub in the butter.

For this step you'll need:
- 300g Very strong white bread flour
- 350g Seed and grain white bread flour
- 1tsp Salt
- 1tsp Unrefined demerara sugar
- Easy bake yeast sachet (7g)
- 25g Butter (unsalted)
2
Add enough warm water to form a soft dough (you may not need it all so add it gradually).

For this step you'll need:
- 400ml Warm water
3

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4

Place the dough into a floured bowl and cover with a damp cloth. Leave to rise in a warm place for about an hour or until doubled in size.
5

Remove the dough from the bowl, knock back and shape into a bloomer loaf on a large baking tray.
6

Score the surface with a sharp knife in diagonal lines.
7
Dampen the surface of the bread with a little water and sprinkle with poppy seeds.

For this step you'll need:
- 50g Poppy seeds
8

Cover and leave to rise for an hour or until doubled in size. Preheat the oven to 200⁰C (fan 180°C, gas mark 6).
9

Place the bread in the oven for 40 minutes or until golden brown and sounds hollow when tapped underneath.

⇐ Easy wholemeal bread rolls

Crumpets ⇒