Crunchy seed loaf - recipe

Crunchy seed loaf

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For the bread

For the topping

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  1. 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. 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. 3

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

  4. 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. 5

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

  6. 6

    Score the surface with a sharp knife in diagonal lines.

  7. 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. 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. 9

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

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