Seeded Bread Rolls
These sunflower and poppyseed rolls are simple to make and satisfying, served warm they make a great accompaniment to soups and cheeses.
Brown Seeded Loaf
| Serves: 4 people | Recipe course: Breads | Total time (min.): 165 | Complexity (1 to 3): 1 |
A simple classic loaf using wholemeal brown flour and topped with seeds. You can use any combination of seeds such as pumpkin, poppy, sesame, sunflower. Perfect for sandwiches, served with soup or toasted.
Tools
- Kitchen Machines: Stand mixers, or hand blenders
- Accessories and Attachments: Spiral dough tool
Ingredients
| Ingredients | |
| Salt | 1 1/2 tsp. |
| Dried yeast | 7 grams |
| Strong flour | 100 grams |
| Water | 350 grams |
| Mixed seeds | 36 grams |
| Whole meal flour | 400 grams |
Method
Getting started
Fit the Spiral dough tool to the machine.
Stage 1
1 - Add Ingredients (salt, yeast, strong flour, water, seeds, wholemeal flour) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 1 for 2 minutes.
4 - Mix on speed 2 for 8 minutes.
5 - Cover with a tea towel.
6 - Leave to prove for 1 hour.
7 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
8 - Pull the edges of the dough into the centre.
9 - Transfer the dough into the loaf tin.
10 - Cover with a tea towel.
15 - Leave to prove for 1 hour.
16 - Pre heat the oven to 220ºC.
17 - Remove the tea towel and spray the dough with salted water.
18 - Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
19 - Leave to cool on a wire rack.
20 - Serve.
More recipes | Bread Recipes
Related Recipes
Wholemeal Bread
A simple 50/50 blend of plain and wholemeal flour. This classic bread is perfect for sandwiches, toasting and best served with a generous spread of salted butter.