Taking things back to basic at the start of this week with this seeded brown loaf… Sometimes simplicity is the best way forward.
I made this a little while back and thought with the end of summer imminent and start of autumn poking around the corner, this would be the perfect time to start some more autumnal and cosy recipes. Including this pumpkin soup, which is accompanied with this very bread.
Although this isn’t technically an autumn recipe, I just feel bread making is so much more enjoyable in the cooler months of autumn and winter – as the day light is shorter and freshly baked bread will fill your house with the pleasant aroma.
Brown bread is always a sound choice but adding the seeds just makes it that bit better, of course.
Anyway, let’s get started, shall we?
500g brown bread flour.
10g dried yeast.
15g milk powder.
10g granulated sugar.
310ml water, Luke warm temperature.
Before you get into making this loaf of bread, you’ll want to do some simple preparation. Start by weighing up all your ingredients, grabbing your load tin and getting any other bits of equipment you may need, such as a stand mixer and dough hook.
Into your mixing bowl, place the flour and salt and give them a brief mix, just to incorporate them.
Then you can go ahead and add in the yeast, butter, milk powder, sugar and water and start the mixer on a low speed to start and mix for approx 2 minutes, then crank the speed up to a medium-high and mix for a further 6-8 minutes and by this point the dough should be smooth and leave the bowl almost perfectly clean.
Give the dough a brief knead on a lightly floured surface, just bring the dough into a smooth ball.
You can then transfer the dough into a lightly oiled bowl and then cover the bowl with clingfilm and leave somewhere warm to proof for around an hour or until the dough has doubled in size (this may take a little more time due to the use of brown flour).
Once the dough has finished its first proofing period, you can lightly flour a work surface and place the dough directly onto it. Push the dough to remove the gasses that have built up during the first proof.
Next, you’ll want to bring the dough back into a ball shape, then you can roll it out slightly into a fat sausage shape (only roll it out to the size of your loaf pan). Once you’ve done that, roll the top of the loaf in a selection of mixed seeds, then you can go ahead and loosely cover the dough with some clingfilm and leave to proof for about 30-45 minutes or until the dough has doubled in size.
While the dough is proofing for the second time, you can go ahead and preheat your oven to 230˚c/445˚f.
Once the dough has finished its second proof, you can go ahead and remove the clingfilm from the top of the dough. Place it in the preheated oven and bake for 30-35 minutes.
To check if the bread is fully baked, turn it out of the loaf pan and tap the bottom. When you tap the bottom, it should sound hollow. If it doesn’t, place it back in the oven to bake for a little longer.
Otherwise, you’re done! If you can resist cutting into the bread while its warm, wait until its fully cooled down and then enjoy it.
.That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.