Hi there, thank you for stopping by. This Loaf of Crunchy Seeded Bread is seriously scrumptious! It simply tastes amazing. Each mouthful filled with the taste of fresh bread, poppy, sunflower, sesame and pumpkin seeds. It has to be tasted to be believed!!
I mixed and proved this loaf in my bread maker, but I will show you how to make this Crunchy Seeded Bread using a stand mixer and by hand as well. This really is a super easy recipe.
Recipe : Makes One Crunchy Seeded Bread Loaf
260ml Water – tepid
7g Sachet Dried Yeast
1tbsp Runny Honey
450g/1lb White Flour
4tbsp Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)
1tbsp Unsalted Butter – plus extra for greasing the loaf tin
1/2tsp Salt – I use Kosher, free flowing
Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.
Place the water, yeast and honey into the bowl. Swish around with clean fingers to mix. Add the flour, butter and salt. Do not add any seeds yet.
If using a bread maker set to mix and prove.
If using a stand mixer, attach a dough hook, mix for 10 minutes. Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).
If hand mixing, bring all the ingredients together with your hand. Place on a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.
Knock back the dough by gently punching the risen dough. Add 3 tbsp of the mixed seeds and knead into the dough – in the bowl, until they are evenly distributed throughout the dough, (if using a bread machine I always pop it back on a quick mix cycle for 2 mins add 3tbsp of seeds so they mix and distribute evenly through the dough).
Turn the seeded bread dough out onto a lightly floured work top. Stretch the dough out and fold each end (a third of the dough) back into the centre. Turn the dough by a quarter and repeat. Turn and repeat the folding twice more (4 times in total). This builds structure into your loaf.
Into a buttered 2lb (8″Lx 4″W x 5″D) place your shaped loaf. Lightly brush the surface with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.
Cover with a clean cotton tea towel and place in a draught free place until doubled in size – 1-2 hours.
Preheat the oven to 220C/200C fan, gas mark 7, 425F.
Place the proved dough into the oven and bake for 15-20 minutes. The bread should be a dark golden brown and sound hollow when knocked, with your knuckle in the base. I actually turn my loaf straight out into the oven rack to crisp up the base whilst I quickly wash the loaf tin up – CAREFUL THE TIN IS VERY HOT!!
Remove the Crunchy Seeded Bread from the oven, remove from the tin (if not already done) and place on a cooling rack.
Breathe in deeply. It doesn’t matter how many times I bake bread, the smell is amazing!!
Now you have to wait until the loaf is cooled, or only just warm. If you try to cut through the bread when it’s hot it’ll just go squishy. It’s worth the wait – I promise!
Allowing the bread to cool makes the crumb lighter and helps the loaf keep it’s shape.
Yummy, scrummy a big bite for my rumbly tummy!
This Crunchy Seeded Bread is perfect for toast ( I know I said that about Oat White Bread – I can have two favourites?!), dunking in soup, eating with Chilli – in fact this bread is perfect for any occasion which requires bread! So I guess you could call this a maintenance loaf – perfect for feasting and sharing!
For other bread recipes you might like these?