Seeded Honey Loaf

This recipe will make two 500g loaves

• 17g sachet fast-action dried yeast
• 275ml tepid water
• 225g wholemeal flour
• 225g strong white flour, plus extra to dust
• 1  tsp  salt
• 5 g mixed seeds (about 2tsp each of poppy, sesame, pumpkin, linseed and sunflower.
• 3 tbsp honey
• 2 tbsp milk, to glaze

What I’m inclined to do is put everything into my bread mixture in the order specified by the instructions and let it mix for about 5-10 minutes, just until it gathers all the ingredients together. I take it out of the mixer and then knead by hand. I figure kneading by hand gives a better result and is much quicker.

If you are doing it all by hand put the flours and salt into a large mixing bowl add the seeds and stir to mix. (If you are using fact action dried yeast, stir this into the flour mixture.) Make a well in the centre and add the olive oil, honey, yeast mixture and remaining water (all of it if using dried yeast.) Stir with a wooden spoon to combine adding more flour if the dough seems too wet. It should be soft, but not sticky

Press the dough into a ball then knead on a lightly floured surface for about 5-10 minutes until smooth. Place in a lightly oiled bowl, cover with lightly oiled cling film and leave the dough to rise in a warm part of the kitchen for an hour or two until doubled in size.

Punch the dough down on a lightly floured surface and knead it lightly. Divide into two pieces and shape each one into a round loaf. Place each on a lightly oiled large baking sheet and cover with lightly oiled cling film. Leave to prove in a warm spot until almost doubled in size. I like to use two 7 inch cake tins as they give a better appearance to the bread.  Normally I use non-stick bakeware simply as an extra aid, never relying on it exclusively. In practice I lightly spray the inside of the tin with oil. I just find this more reliable.

Heat the oven to 200 degrees Gas 6. Remove the cling film and brush a thin layer of milk over the leaves. Bake for about 20-25 minutes until light golden in colour. The loaves should sound hallow when tapped underside. Leave to cool on a wire rack. Best served slightly warm.

If you are only baking for one why not try removing one of the loaves from the oven about 15 minutes into the baking process, let it cool completely, double wrap in and place it in the freezer.

When you want to use it preheat your oven to 200 degrees Gas 6 pop it back into the over for about 10 minutes, that’s not an exact time just watch for the top going a golden brown and listen for the hallow sound when you tap the underside. I find par-baking quite useful