Bread

This makes two large loaves (950g. each).

Overnight Sponge (fermentation)

7g fast action easy blend dried yeast

250ml tepid water

300g wholemeal flour

  • Mix everything together with beater until thoroughly combined (4-5 minutes). Leave in the mixing bowl, covered with cling film, in a warm place for 8-12 hours or overnight.

The Final dough

To the above add :

800g flour 540g wholemeal and 260g White Bread flour

21/4 tsp salt

350ml water tepid

4 tbsp olive oil

1½ tblsp of maple syrup (or you can use honey)

100g sunflower seeds

100g pumpkin seeds

  • Mix with dough hook adding water steadily, allowing the dough to become well mixed. It should feel quite tacky.
  • Re-cover the bowl with cling film & allow it to rise in a warm place for 1½hr until it doubled in size.
  • Knock back, divide into 2 tins (I use 2 x 2lb loaf tins)
  • Cover with a damp tea towel or greased film and leave to rise for about 1hr until doubled in size  
  • Preheat oven to 180oC and bake for approx. ½hr turning loaves half way.
  • Allow to cool and enjoy!
  • To make the unseeded rolls, I halved the dough before adding the seeds and added half the quantity of seeds to half the dough.
  • After the first rise shape half the dough into rounds, I make 9 rolls and allow to rise the same as the loaf.
  • The rolls need slightly less cooking time approx. 20 mins