Seeded Granary Loaf
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
- Ingredients
- 1 ⅔ cups Pumpkin seed
- ⅔ cup Sunflower seed
- ½ cup Yeast (dissolved in a little warm water)
- 6 ½ cups Bread flour
- 2 Tbsps salt
- 3 Tbsps sugar
- ⅜ cup olive oil
- 1 Tbsp ground Cumin
- 2 cups warm water
- flour (for dusting)
Preparation steps
1.
Set aside 50 g of the pumpkin seeds and 25 g of the sunflower seeds.
2.
Mix together the yeast, flour, salt, sugar, olive oil, cumin and the remaining seeds. Add the water, a little at a time, until you have a soft dough. You may have to add a little more water.
3.
Knead the dough for 10 minutes until it is smooth and elastic then return to the bowl, cover with a clean tea towel and set aside in a warm place for 1 1/2 hours or until the dough has doubled in size.
4.
Turn onto a floured board, knead again for 5 minutes then shape into two loaves, make a slash along the length of each and scatter over the reserved seeds. Place the loaves on a greased baking tray and set aside to prove for another half an hour.
5.
Heat the oven to 180ºC (160º fan). Dust the loaves with a little flour then bake in the oven for 25 - 30 minutes or until the bottom sounds hollow when tapped.
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