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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Wholemeal Cob Loaf

Hi, I’m so excited. I have a secret to share with you. 100% wholemeal bread that’s not heavy! My Wholemeal Cob Loaf is delicious, nutritious and so tasty – oh and did I mention it’s not heavy, like some 100% wholemeal loaves can be.

Wholemeal Cob Loaf - a gorgeous crust and delicious taste.
Wholemeal Cob Loaf – a gorgeous crust and delicious taste.

 

The trick, I’ve found, to make a Wholemeal Cob Loaf that ISN’T dense, is to triple prove the dough. This is most definitely a loaf that cannot be rushed. But hey, it’s not like you have to do anything while it’s proving! It’s very happy to be left alone!!! Also I used my bread maker to mix, prove, knock-back, prove etc. All I had to do was shape the final loaf. But it could easily be made by hand, with kneading and knocking back adding only a few extra minutes. Trust me it’s so worth it!

Wholemeal Cob Loaf - cutting through the top creates more crunchy crust.
Wholemeal Cob Loaf – cutting through the top creates more crunchy crust.

This Wholemeal Cob Loaf delivers massively on flavour. A deep flavoursome loaf that is part of a sandwich or toast, not just a medium for the topping or filling. Being 100% wholemeal ensures each slice is loaded with fibre and being homemade there are no artificial additives. A great tasting loaf that’s good for you. I also prefer to bake with Organic flour, so my loaf is as wholesome as it can be!

Lunch - as slice of Wholemeal Cob Loaf with Avocado, sliced Tomatoes and Strong Cheddar - delish!
Lunch – as slice of Wholemeal Cob Loaf with Avocado, sliced Tomatoes and Strong Cheddar – delish!

 

Recipe : Makes 2 Medium Wholemeal Cob Loaves (or 1 large)

450g/1lb Wholemeal Bread Flour

2tsp/1 x 7g Sachet Dried Yeast

1tbs Honey

300-350ml Water

1tsp Salt – or 1.5 tsp Maldon Sea Salt

1tbsp Butter or Olive Oil

Method : Given for bread maker/Stand mixer with dough hook.

Pour 300ml warm (body temp) water into the bowl. Add the honey and yeast. Swish around with clean fingers to mix.

Add the flour on top of the liquid mixture.

Next add the salt and butter/oil.

Set the bread maker to mix and prove the dough – the mixing cycle should last at least 10 minutes.

For a stand mixer switch on to a low/medium speed and mix for 15 minutes.In both cases check the dough, if the machne is labouring and the dough doesn’t seem soft, or it looks dry, add more water, 15ml at a time, until the dough is pliable and soft (no cracks).

The weather and flour can both influence how much water is needed. With wholemeal flour I would always err on the side of a slightly wetter dough, you don’t want to have dry bread!

With the stand mixer, after mixing place the dough in an oiled bowl, cover with cling film. When doubled in size return dough to the mixer bowl and mix again fo 15 minutes. Repeat proving and mixing process once more (total 3 proves,  3 mixes/knock backs).

If using a bread machine once the dough has been proved once, repeat the mixing (which will knock bake the dough) twice more.

Utimately this dough needs to be proved 3 times – trust me it’s worth it.

The third prove is the final prove, this is where you shape the dough.

Tip the knocked back dough onto an oiled baking sheet. Form into a round.

If baking one loaf, cover in oiled cling film and leave to double in size away from drafts.

 

For 2 loaves cut the dough in half.
For 2 loaves cut the dough in half.
Rotate the dough on the baking sheet to form a tight ball.
Rotate the dough on the baking sheet to form a tight ball.
Cut three lines through each loaf - this is optional, but does give a better crust.
Cut three lines through each loaf – this is optional, but does give a better crust.
Cover with oiled cling film - this stops the loaves socking and drying out during their final prove. Leave to prove until doubled in size.
Cover with oiled cling film – this stops the loaves sticking and drying out during their final prove. Leave to prove until doubled in size.
15 minutes before your loaves are ready, preheat your oven to it's highest setting.
15 minutes before your loaves are ready, preheat your oven to it’s highest setting

 

Preheat your oven to its highest setting 230C/gas mark 8

If you have a water sprayer (I keep one especially for bread), once the cling film is removed, spray the loaves and the inside of your oven as you put the loaves in. If not place a tin of hot water in the bottom of the oven whilst you are preheating it. The steam not only helps the dough to rise more fully before it sets, it also helps create a lovely, crisp crust.

Bake for 15-20 minutes (longer if you are baking one large loaf 30 minutes). The loaves are baked when they have a deep golden crust and sound hollow when rapped on the bottom with your knuckle. Remove the loaves from the oven and allow to cool on a cooling rack.

Gorgeous, golden, healthy, Wholemeal Cob Loaf
Gorgeous, golden, healthy, Wholemeal Cob Loaf.

 

I made 2 loaves and gave one to my mum. We were both really impressed with the flavour, texture and lightness of this bread.

This is without doubt the best 100% Wholemeal bread I’ve ever made, possibly ever tasted. I used Bacheldre Organic Wholemeal Bread flour.

Please let me know if you make this bread?

Also do you use your bread maker to do the hard work and then finish the loaves off in the oven, or is it just me??

if you enjoyed making this recipe how about trying these:

Wholemeal Loaf

Farmhouse White Loaf

Sammie x

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