Farmhouse Brown Seeded Loaf
This textured loaf is packed with flavour and keeps well.
|150g (5oz)||porridge oats|
|300ml (½ pint)||boiling water|
|450g (1lb)||strong white flour|
|100g (4oz)||strong wholemeal flour|
|50g (2oz)||sunflower seeds|
|1 level tsp||salt|
|7g||sachet fast-action yeast|
|About 350ml (12fl oz)||warm water|
|A little milk, for glazing|
|A few extra porridge oats, to decorate|
Measure the linseed and porridge oats into a bowl, pour over the boiling water and mix. This can be done by hand or with an electric mixer. Leave to absorb for about 10 minutes and cool slightly.
Add the remaining dry ingredients and the warm water and mix to form a soft dough. Knead by hand on a floured work surface for about 5 minutes, or in a mixer fitted with a dough hook. Put into an oiled bowl, cover with clingfilm and leave to rise in a warm place for about 1-1½ hours.
Knead for a few minutes and shape into a round, or divide and shape into 2 round loaves. Place on a baking tray lined with baking parchment. Slip the baking tray into a large plastic bag, and leave to prove in a warm place for about 30 minutes or until doubled in size. Pre-heat the oven to 220°C/Fan 200°C/Gas 7. Brush the dough with milk and scatter with oats.
Bake in the pre-heated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Cool on a wire rack.