Seed Loaf - Inspired by Sarah

Ingredients

• 420 g Whole Meal Wheat Flour (from Eureka Mills)
• 20 g crushed wholewheat flake (Simple Truth reduced sugar)
• 5 g salt (1 1/2 tsp)
• 5 g instant yeast
• 40 g pumpkin seeds
• 40 g sunflower seeds
• 20 g sesame seeds
• 20 g golden flaxseed
• 340 g lukewarm water (240g + 100g boiling for the seeds) (80% hydration (100g boiling water for the seeds))
• 1 tbls olive oil (10g)
• Extra olive oil to coat

Instructions

1. 1

   Line a 900g loaf tin with baking paper (21cm x 11cm x 6cm)

2. 2

   Add seeds to a bowl and pour 100g of the boiling water to seeds - leave to cool to blood temperature. This allows the seeds to soften and adds moistness to the crumb of the bread

3. 3

   Add dry ingredients to a bowl whisk to blend

4. 4

   Add water and olive oil and mix to form a sticky dough - cover

5. 5

   Leave to proof for 2-3 hrs or until double in size

6. 6

   Knock back dough, tip dough onto counter

7. 7

   Shape into loaf, rub with olive oil

8. 8

   Place dough in loaf pan and leave to proof for a further 45-60 minutes

9. 9

   Heat oven to 190°C

10. 10

    Bake for 50 minutes (96°C) to an hour depending on your oven.

11. 11

    Remove from oven, lift out of pan using the baking paper and place on wire rack to cool. Rest for 1 hour before slicing