Tried&Tested: Jo Wheatleys White Seeded Bread

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I don’t really tend to make much bread, the time you have to leave it to prove tends to annoy me as it ties you down to being in the house, but on a lazy Sunday with no plans we decided to try something different. This bread is based on the ‘Seeded White Bread’ recipe from Jo Wheatley. In it she uses a mix of seeds, but as this was a spur of the moment decision to make some bread, we only had pumpkin seeds in the house so went with these only. I would definitely like to try it again with a mix of seeds, maybe some sunflower or poppy seeds, and try scattering a few on the top of the loaf before it bakes also to give some texture to the top. Nevertheless we really enjoyed this loaf and between us we ate half of it before the day was out. The rest off the loaf lasted well for couple of days for sandwiches and toast.

Ingredients:

  • 500g strong white bread flour
  • 7g easy blend yeast
  • 50g pumpkin seeds (extra if you want to try putting some on the top of the loaf as suggested above)
  • 8g sea salt
  • 320ml tepid water
  • 1 tbsp clear honey

Method:

  1. Mix the flour, yeast seeds and salt together either in a freestanding mixer or bowl.
  2. Mix the water and honey together in a separate bowl and then add to the dry mixture.
  3. Mix on a slow speed to form a rough dough then continue to knead in the machine for 6mins (or 10mins if you are kneading by hand)
  4. Shape into a ball and leave to prove in a lightly oiled bowl for 1 hourIMG_3791
  5. Tip out and knead for about 30seconds to knock back the dough
  6. Form into the shape you would like your loaf to be, place on a baking sheet and leave for a further hour covered with oil cling film to prove further. Scatter the extra seeds over the top of the loaf at this point if you choose
  7. Bake in the middle of the oven at 220 degrees for about 25 mins, or until golden brown and the underside of the loaf sounds hollow when tapped.
  8. Leave to cool before slicing ( if you can.. I can never resist warm bread!!)

After eating this loaf, the only thing I would change is probably adding about half the amount again of seeds as I didn’t feel they featured enough.

Happy eating πŸ™‚

IMG_3793 IMG_3798 IMG_3800I actually tried this loaf again a few days after the first, adding the extra seeds as I talked about above and this is how it turned out. Even better than the first time. Yum.

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