Seeded Boule

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Seeded Boule
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
115
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie115 kcal(5 %)
Protein4.51 g(5 %)
Fat1.83 g(2 %)
Carbohydrates20.53 g(14 %)
Sugar added0.17 g(1 %)
Roughage0.8 g(3 %)
Vitamin A1.22 mg(153 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.5 mg(4 %)
Vitamin B₆0.02 mg(1 %)
Folate3.12 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0.04 mg(0 %)
Potassium33.43 mg(1 %)
Calcium36.83 mg(4 %)
Magnesium11.49 mg(4 %)
Iron1.91 mg(13 %)
Iodine0.58 μg(0 %)
Zinc0.25 mg(3 %)
Saturated fatty acids0.3 g
Cholesterol0.25 mg

Ingredients

for
2
Ingredients
4 cups white Bread flour
cup Whole wheat flour
Bread flour (extra)
2 teaspoons Dried yeast
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
¼ cup Whole milk
2 cups warm water
0.333 cup Poppy seeds
How healthy are the main ingredients?
Whole wheat floursugarolive oilsalt

Preparation steps

1.
Combine the flours, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough.
2.
Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a large, clean mixing bowl and cover with clingfilm.
3.
Leave to rise in a warm place (an airing cupboard for example) for 1 hour or until doubled in size. Lightly grease a couple of baking trays.
4.
Turn the dough out onto a lightly floured surface, knock it back and knead again for 3-4 minutes until smooth and elastic. Divide in two and shape into rounds.
5.
Cover loosely with oiled pieces of clingfilm and leave to rise again for 30-40 minutes.
6.
Preheat the oven to 220°C (200°C fan) | 425°F | gas 7.
7.
Lightly brush the top of each round of dough with a little warm water, then press the poppy seeds into the tops so that they stick.
8.
Make a cross-shaped incision in the tops of each round of dough and bake for 35-40 minutes until risen and hollow-sounding when tapped on their undersides. Remove from the oven and let the bread cool on wire racks before serving.
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