Seeded Multigrain Baguettes

I love baking and nothing is as rewarding as homemade bread. The yeasty aroma of dough proving, followed by the smell of fresh bread baking, never grows old. These Seeded Multigrain Baguettes are crunchy and full of nutty flavour. Perfect for dunking into soup, or filling with mature cheddar for a satisfying lunch.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes

Since some people are scared about baking bread, here are a few tips to ensure great results. Use great quality, fresh, bread flour. Throw away any opened flour that has been sitting in the cupboard for over 6 months. Likewise, the same for yeast. Fresh yeast only lasts a few days in the fridge. Whereas dried yeast lasts longer, yet, still should be replaced after 6 months. Finally, by baking bread regularly, ingredients are used up and naturally replaced before losing their freshness.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes delicious with soup.

With bread, in its many forms; loaf, baguette, rolls etc. being so readily available in every supermarket, questions may be asked about baking baguettes at home. My personal reason is the same for everything that is cooked and baked in our kitchen. Every single ingredient is known. No additives, flavour enhancers, mould inhibitors or such are added. Each baguette, or loaf is made when required, negating the need to ensure that it stays fresh for an entire week.

FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes no artificial additives.

Satisfaction gained from making, shaping and baking bread dough is reward enough. Although superior flavour and freshness cannot be beaten. Eaten within 30 minutes of cooling, from the oven, sets homemade baguettes apart from their mass produced counterparts. Also no ‘invisible’ nasties enter the digestive system  from supposedly ‘healthy’ food.

Recipe: Seeded Multigrain Baguettes makes 4

340ml Water at room temperature

7g/Sachet Dried Yeast – I use Allinson

250g/9oz Strong White Bread Flour

250g/9oz Strong Multigrain/Malted with Seeds Bread Flour – I use Shipton Mill 

7g Sea Salt – I use Maldon

25g/1oz Unsalted Butter

4tbsp Mixed Seeds

Method:

This method uses a stand mixer to mix and knead the dough. You may easily mix and knead by hand, following the shaping technique given.

  • Place the stand mixer bowl on top of digital scales. Weighing ingredients, including water is, by far, the most accurate way to bake.
  • Weigh 340g water into the bowl. One gram equals one millilitre of water.
  • Next add the yeast.
  • Add the bread flours on top of the yeasted water. Keeping the yeast and salt separate allows the yeast to work without the salt killing it.
  • Weigh the salt and butter directly on to the flour.
  • With a dough hook attached mix on a low speed for 5 minutes.
  • Increase the speed to medium and continue to mix for a further 5 minutes.
  • As soon as the mixing time has finished switch off the stand mixer. Remove a small piece of dough and stretch it. When fully kneaded the dough should stretch without tearing, so that light can been seen through it – windowpane test. Continue to mix on medium speed for a further 2 minutes, until this test is passed.
  • As soon as the dough is fully kneaded, switch off the mixer and scrape any dough from the dough hook into the bowl, using your fingers.
  • Cover the bowl with a clean tea towel and leave to prove until doubled in size, 1-2 hours.
  • When the dough has doubled in size, turn out on to a lightly floured worktop. Make sure the top of the dough in the bowl is in contact with the worktop, becoming the underneath.
FF Seeded Multigrain Baguettes
Dividing the dough into four equal portions.
  • Pull out the dough 5-6 times, from the side and press into the centre of the dough ball.
  • Turn the dough over, shape into a rough log and cut into 4 even portions.
  • Take the first piece of dough, turn on its side and pull 4-5 times from around the edge. Sticking each piece of dough back into the centre as before.
FF Seeded Multigrain Baguettes
Shaping each piece of dough into a baguette.
  • Start to roll the dough into a log shape. Beginning at the front edge, use your thumb to roll the dough, as in top left picture above.
  • With the seam underneath place your hands in the centre of the log and start to roll the dough, gently easing it from the centre.
  • Continue rolling the dough until it is 10″/25cm. Finally roll either end to a point.
  • Place on to a baking tray or a perforated baguette baking tray.
  • Shape the remaining pieces of dough in the same way.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes proving.
  • Cover with a damp tea towel. Leave to prove until doubled in size.
  • While the baguettes are proving preheat the oven to its hottest setting. Place a pan of water in the base of the oven.
  • Once doubled in size spray, or lightly brush each baguettes with water. Sprinkle over the mixed seeds.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes ready to be baked.
  • Reduce the oven temperature to 230C/210C fan, gas mark 8.
  • Place the baguettes on their trays into the oven. The baguette baking trays fit in at an angle.
  • Bake for 20 minutes. The baguettes will be golden and sound hollow when rapped with a knuckle when fully baked.
  • As soon as they are baked remove from the oven and carefully transfer to a cooling rack.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes Hot from the oven.
  • Leave to cool until just warm.
FF Seeded Multigrain Baguettes
Seeded Multigrain Baguettes made at home.

Serve filled with your favourite sandwich fillings, or break apart and dunk in soup. Enjoy these baguettes on the day they are made, or alternatively, freeze wrapped in aluminium foil, for up to one month.

If you have enjoyed this recipe for Seeded Multigrain Baguettes you may also like these:

Garlic Cheese Bombs

FF Seeded Multigrain Baguettes
Garlic Cheese Bombs

Lighter Wholemeal Bread

FF Seeded Multigrain Baguettes
Lighter Wholemeal Loaf

Easy Crusty Baguettes

FF Seeded Multigrain Baguettes
Easy Crusty Baguettes

Making bread at home is so much fun. Including children in the process is almost foolproof. Dough is a great medium to play with. Especially with children, who, in my experience, are much more likely to eat what they have made. Pizzas are another big hit. It is amazing how a piece of green bell pepper can become a light sabre. This Better Than Takeout Pizza is a great recipe to try.

Whatever you are making, baking and creating in your kitchens, have fun enjoying your feast.

Sammie xx

Please do not copy any part of this post. All content is covered by copyright laws. For further details see my Disclosure Policy.

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Seeded Cob Loaf

Bread, an everyday essential for most people. It comes in different shapes, sizes and varieties. Most popular, judging by the number of loaves sold each year, are sliced, plastic wrapped loaves. Yet what do they taste of? In my opinion very little! Rather they are a carrier of flavours. Ham and mustard, egg and cress sandwiches and so on. The bread itself brings very little flavour to the sandwich party. If you make this Seeded Cob Loaf, your world will be opened to the real flavour of good, homemade bread.

FF Seeded Cob Loaf
Seeded Cob Loaf full of flavour.

Seriously, this could be called ‘Change Your Life Seeded Cob Loaf.’ Because, once you have made it, with your own hands, baked and then tried it, you will find it hard to go back to your usual loaf. Not only does it have incredible flavour, it’s cheaper, far healthier and more rewarding than plastic wrapped loaves.

FF Seeded Cob Loaf
Seeded Cob Loaf baked in a standard fan oven.

Another important benefit from making bread at home, is that you, the baker, know exactly what has gone into your bread. Flour, yeast, water, salt and a little unsalted butter. No preservatives, additives, flour improvers or any other number of E numbers found in mass produced bread. Simply a great tasting homemade loaf.

FF Seeded Cob Loaf
Sliced Seeded Cob Loaf.

Personally, this is one of the very best loaves I have made. The recipe was made twice, on two different days, to check its consistency. Since tasting the first slice, lightly buttered, I have been eager to share this with you. Such is the depth of flavour and ease of shaping. Credit goes to Jack at Bake With Jack . Watching his vlogs will improve both your knowledge and technique, when making bread at home.

Recipe: Makes 1 Seeded Cob Loaf

400g Wholemeal Seeded Bread Flour I use 3  Malts Sunflower from Shipton Mill – alternatively use Wholemeal Bread Flour

100g White Bread Flour

7g Fast Action Dried Yeast

340mls Room Temperature Water

50g Mixed Seeds – plus a small handful for sprinkling on the loaf

30g Softened Unsalted Butter

7g Salt I use – Maldon

Method: I use a stand mixer fitted with a dough hook, alternately this bread can be made by hand.

Note: For complete accuracy the use of digital scales is advised. Even for weighing water, 1ml is equivalent 1g.

  • Into the bowl of the stand mixer weigh the water and yeast.
  • Next, add both flours and the additional 50g of seeds, even if you are using seeded flour.
  • On top of the flour add the salt and cubed butter.
  • Lower the dough hook and mix on slow for 5 minutes, then increase the speed and mix for a further 5-10 minutes on medium. The dough is ready when it can be stretched without tearing and light can be seen through the stretched dough. This is known as the windowpane test.
  • Use clean hands to scrape any dough stuck to the dough hook back into the bowl.
  • Cover the bowl with a clean tea towel and place on a surface that is draught free.
  • Leave the dough to prove until doubled in size. This may take between 1-2 hours, depending on the room temperature.
  • While the bread is proving, grease a large baking tray with a little butter.
  • Once proved, scatter a very small amount of flour on to the work top.
  • Turn out the dough ensuring the domed top becomes the bottom and the sticky underneath is uppermost.
FF Seeded Cob Loaf
Turning out the dough and shaping the bread.
  • Following the pictures above, shape the dough. Firstly pull the edge of the dough and press it down into the sticky centre. Continue, working around the edge of the dough. While doing this, tension is being built across the top of the loaf, (the underneath of the dough), this helps ensure a tight ball shape that doesn’t collapse whilst proving or baking.
  • Keep working around the edge of the dough until you achieve a tight ball, as seen in the left of the photo below.
FF Seeded Cob Loaf
Tightly shaped Cob dough on the left and right after 2nd prove.
  • Cover the dough ball with the tea towel and leave until doubled in size. See photo above on the right.
  • While the dough is undergoing its second prove Preheat the oven to its hottest setting. Add a tray of water to the bottom of the oven. The water provides steam which helps the dough to rise (oven spring) before forming a crust.
  • When the dough has doubled in size, it is ready to bake. Remove the tea towel and brush the top of the dough with water. Then sprinkle over the remaining seeds.
FF Seeded Cob Loaf
Seeded Cob Loaf ready for the oven.
  • Place the seed covered loaf into the middle of the oven.
  • Immediately reduce the temperature of the oven to 220C/200C fan, gas mark 7. Note – the reduction in heat stops the seeds from burning.
  • Bake for 45 minutes, remove from the oven. Take the loaf off of the baking tray and place back in the oven, directly on to the oven shelf. Continue baking for 10-20 minutes, depending on how crusty you want your bread.
  • Once baked, remove from the oven and place on a cooling rack. Enjoy the aroma of freshly baked bread!
FF Seeded Cob Loaf
Seeded Cob Loaf cooling on a rack.
  • Ensure the loaf is completely cooled before slicing.
FF Seeded Cob Loaf
Seeded Cob Loaf, toast, sandwiches or simply sliced and buttered.

Perfect for slicing, packing up with an assortment of fillings and taking on a picnic. Or simply torn into chunks and dunked in warming bowls of soup.

If you have enjoyed this recipe for Seeded Cob Loaf then you may also like these:

Farmhouse White Loaf

FF Seeded Cob Loaf
Farmhouse White Loaf

Lighter Wholemeal Loaf

FF Seeded Cob Loaf
Lighter Wholemeal Loaf

Cinnamon Plaited Brioche Bread

FF Seeded Cob Loaf
Cinnamon Plaited Brioche Bread

Baking at home can be an immensely fulfilling experience. Enticing aromas escape the oven with a beautiful, delicious loaf, or other bake tempting your eyes and tastebuds, whilst cooling. Even if your first loaf isn’t perfect, its taste will more than make up for its appearance. Finally, your own bake is guaranteed to taste better than anything bought from a shop.

Have fun, making, creating and baking in your kitchens.

Sammie xx

Please see my Disclosure Policy regarding copyright and intellectual property laws, before reproducing any copy from this blog.

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Large 3 Malts Sunflower Loaf

As many of you may have realised by now, I love baking bread. The smell and taste, unless you live near a really good bakery, is far superior to any supermarket loaf. I’ve been asked numerous times for the recipe to make my Large 3 Malts Sunflower Loaf and so here it is!

FF Large 3 Malts Sunflower Loaf
Large 3 Malts Sunflower Loaf utterly delicious.

I have been asked a few times if I’m sponsored by Shipton Mill. I am not. Their’s is simply THE best bread flour I have ever used. I love that their 3 Malts with Sunflower blend gives the loaf a chewy, nutty, malt flavour, without the heaviness of 100% wholemeal Flour.

That said my triple proved Wholemeal Cob Loaf is delicious and the lightest wholemeal loaf I have come across.

Having made this Large 3 Malts Sunflower Loaf a good number of times now, it is consistently good. A perfect everyday loaf for toast, sandwiches and buttered with soup.

Recipe: Makes one Large 3 Malts Sunflower Loaf

750g 3 Malts with Sunflower Flour from – Shipton Mill

530mls Tepid Water

12g Fast Action Dried Yeast

1.5tsp Runny Honey

40g Softened Unsalted Butter

10g Sea Salt – I use Maldon

Method: You will need a large 4lb loaf tin that’s been buttered for this recipe.

  • Place the water, honey and yeast into the bowl of a stand mixer with a dough hook attached.
  • Add the 3 Malts flour on top of the wet mixture in the bowl.
  • Next add the salt and butter – broken into small pieces.
  • Lower the dough hook and mix on low speed for ten minutes. The dough should be stretchy and coming clean away from the sides of the bowl.
  • Lift up the dough hook and scrape any dough off, using your fingers, into the bowl.
  • Remove the dough hook and cover the bowl with a clean tea towel.
  • Leave the dough to prove in a draught free place until it is doubled in size.
  • Lightly dust the worktop with flour.
  • Once the dough has doubled in size, using a clean, flour dusted hand, tip the dough on to the work top, easing it out of the bowl with your hand.
  • Flatten the dough slightly and fold the bottom third up and the just over the top third down. Rotate 90 degrees and repeat.
  • Turn the dough over and tuck any edges underneath so that you have an oval shaped piece of dough.
  • Place the shaped dough into the buttered bread tin and cover with a clean tea towel.
FF Large 3 Malts Sunflower Loaf
Shaped and tucked into it’s tin.
  • Place the covered dough in a warm, draught free place until doubled or tripled in size. As this loaf starts to rise above the tin put the oven on to preheat at 230C/210C fan, gas mark 8.
  • Once the loaf has risen well and is above the edge of the pan place in the centre of the hot oven and bake for 30 minutes.
FF Large 3 Makts Sunflower Loaf
Large 3 Malts Sunflower Loaf 3 times its original size and ready for the oven.
  • You can check your loaf at 25 minutes. It is baked when it is golden brown and sounds hollow when rapped on the base with your knuckle.
  • For a deeper, darker crust, bake for 10 minutes longer than the suggested time.
  • Once baked to your liking remove the bread tin from the oven and immediately turn the loaf out on to a cooling rack, or trivet.
FF Large 3 Malts Sunflower Loaf
Freshly baked Large 3 Malts Sunflower Loaf.

You simply cannot get the smell of freshly baked bread at home, well, without freshly baking it yourself!

This time of year, summer, I cover the loaf with a net food tent to keep flies and bugs off.

Allow the bread to cool completely before slicing. Not only will the bread slice better, it is also said to be better for digestion.

FF Large 3 Malts Sunflower Loaf
Large 3 Malts Sunflower Loaf so flavourful.

I had a delicious slice of this bread toasted, with jam, for breakfast this morning. Sitting in the garden, cup of coffee in hand, watching the bees and butterflies.

Note: For a smaller loaf use the weights and timings for the Lighter Wholemeal Loaf.

Homemade bread made easy using a stand mixer. You can, by all means make this loaf by hand.

If you have enjoyed the recipe for this Large 3 Malts Sunflower Loaf here are some others you may enjoy too:

Lighter Wholemeal Loaf

FF Large 3 Malts Sunflower Loaf
Lighter Wholemeal Loaf a balance between white and wholemeal bread.

Crunchy Seeded Bread

FF Large 3 Malts Sunflower Loaf
Crunchy Seeded Loaf full of delicious, nutritious seeds.

Farmhouse White Loaf

FF Large 3 Malts Sunflower Loaf
Farmhouse White Loaf the best everyday white bread you’ll ever need!

I really love the process of making bread. If you look at the ingredient list on any standard, plastic wrapped loaf and compare it to mine, prepare yourself for a shock!

Once you get into the habit of making your own bread and on occaision make 2 loaves, so that you have one for the freezer, it is really hard to go back to supermarket bread. Even most supermarket bakery’s use flour stabilisers and improvers, as they use lower quality flour. Any loaf of bread I make always works out cheaper than it’s bought supermarket counterpart. The difference being that I know exactly what goes into my loaves.

Bread making isn’t as scary as it seems. Take a look through the bread recipes on this site? I hope you will be inspired to bake your own loaf.

Sammie xx

 

 

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