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RECIPES
MIXED SEED BREAD
INGREDIENTS
2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1¾ cups (440ml) water
2 tablespoons cracked wheat (burghul)
2 tablespoons sunflower seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
Extra bread flour, for kneading
Extra seeds, for top of bread
METHOD
1. Assemble Mixer using dough hook.
2. Place flours, milk powder, salt, sugar,
bread improver and yeast into mixing
bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for
30 seconds until a dough ball starts to
form, add cracked wheat and seeds, mix
for another 30 seconds.
4. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
TIP
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and leave
to stand in a warm area for 20 minutes
or until doubled in size.
6. Remove the risen dough from the bowl
and knead again on a lightly floured
surface.
7. Shape dough into a roll shape to fit a
large bread tin or divide into two to fit
two smaller bread tins.
8. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 40-50 minutes or until
well risen. Remove plastic wrap.
9. Brush top of dough with Egg glaze
(recipe page 59) and sprinkle with extra
seeds if required and bake in a preheated
oven at 200°C for 40-50 minutes or
until cooked and golden brown.
10. Remove from pan and cool on wire rack.
EGG GLAZE
INGREDIENTS
1 x 60g egg, lightly beaten
2-3 tablespoons water
METHOD
1. Combine ingredients until smooth.
Do not whisk.
2. Strain through a sieve if required.
Brush glaze over dough.