Country Bread

On one of the more cooler days we’ve had recently I decided to try being very housewifely and after a good tidy up decided to try baking some bread. I did underestimate the amount of time this took to do (the time allowed for raising) so maybe bake it for the following day but I would definitely say give it a go! The boys joined in and it was eaten by the end of the day!

650 grams	Country Grain Bread Flour (Allinson)
1 tsp	Salt
1 tsp	Light Muscovado Sugar (Billington's)
2 tbsp	Poppy Seeds
2 tbsp	Sunflower Seeds
2 tbsp	Pumpkin Seeds
2 tbsp	Linseeds
25 grams	Butter Chopped
7 grams	Easy Bake Yeast (Allinson)
450 ml	Water Warmed

1.       Put the flour into a large bowl. Add the salt, Muscovado sugar, 1 tbsp each of poppy, sunflower, pumpkin and linseeds. Add the butter and rub into the flour to combine. (I melted the butter in the microwave & added it at same time as water)

2.       Sprinkle over the Easy Bake yeast. (I then made a well to put the water in) Pour in the warm water.

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

4.       Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

    5.   Shape into a round and sprinkle over the reserved 1tbsp of the 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.   Preheat the oven to 220°C/fan 200°C/gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/fan 180°C/gas 6. Bake the bread for 35 minutes until golden (I added a bowl of water on the shelf next to it) To test to see if the loaf is ready, upturn and tap the base - it should sound hollow. 

Photo missing of final result due to hordes of ravinous boys!! It did look pretty good I have to say. Although it didnt "grow" in the oven as much as I was hoping.