More Loafing About

My Learned Friend the Legal Eagle has requested the recipe for my picnic loaf, as featured previously.

Your wish is my pleasure.

Seeded Sandwich Bread.

I developed this loaf for picnics; the mixture of flours gives a loaf that holds together well, - the seeds add extra flavour and texture.

Apologies for the Imperial measurements, they just work better with these ingredients.

(For a 2lb loaf tin)

12oz Strong Stoneground Organic Wholemeal Flour

12oz Strong Organic White Flour

2 Tablespoons of poppy seeds

3 Tablespoons of sunflower seeds

1 Teaspoon of table salt

11/2 level teaspoons of Dove’s or Allinson’s Easy Blend Yeast

2 Tablespoons of Olive Oil, plus extra for oiling bowl.

5 fl oz Boiling water, made up to 15 fl oz with cold water

Mix the dry ingredients well in a large bowl. Pour in the olive oil and most of the water mixture, which should feel hot to the fingers but not uncomfortably so.

Stir with a large spoon to mix together, adding the rest of the water as needed. A small amount of unincorporated flour is fine.

Dump the proto-dough onto the worktop, incorporate all the bits (the seeds will try and escape - do not let them.), and knead for about seven minutes. (You will get this down to about five minutes kneading with practice). Form the dough into a ball.

Pour a small puddle of extra oil into the bowl, drop in the dough, wiggle it about to coat lightly with oil, then cover loosely with clingfilm. Leave to rise until doubled in size. This is best done slowly, at room temperature.

When doubled in size, drop the dough back onto the counter and knead lightly for a minute to ensure there are no large air pockets.

Preheat the oven to gas 7, placing a rack in the middle of the oven.

Lightly oil or butter the loaf tin. Fold the dough into the tin, shaping the top slightly domed. Leave to “prove” (rise) until the dough rises to just above the top of the tin.

Make two evenly spaced cuts an inch or so down into the dough, running lengthways. This will allow the bread to rise evenly without tearing. Sprinkle with a dusting of wholemeal flour. Bake in the pre-heated oven for 30 – 40 minutes. You will know the bread is ready by the wonderful bready smell! Turn out of the tin and check it is cooked fully by tapping on the bottom of the loaf. It should sound “hollow”. (If not, put back in the oven for another five minutes or so, without the tin).

Cool on a rack, wrapped in a clean tea towel to help keep the crusts soft.