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