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Seeded Wholemeal Loaf
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 cups (300g) plain flour
¹/
³
cup (50g) whole meal plain flour
1 teaspoon salt
1 tablespoon olive oil
½ cup (125ml) warm milk
¼ cup mixed seeds (such as pepitas,
sunflower seeds, poppy seeds and sesame
seeds)
2 teaspoons mixed seeds, extra
1. Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand in
a warm place for about 10 minutes or until
frothy.
2. Place the flours, salt, oil, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead into a ball.
3. Make an indent in the centre and add
the mixed seeds. Work the seeds into the
dough, kneading for about 10 minutes or
until elastic. Place in a large oiled bowl,
turning to coat. Cover and stand in a warm
place for 1 hour or until doubles in size.
4. Lightly grease a 24cm x 14cm loaf pan.
5. Knead dough on a floured surface until
smooth. Roll dough into a 20cm x 30cm
rectangle. Roll dough from the short side
into a log. Place in prepared pan and cut
3 diagonal slashes across the top. Cover
and stand in a warm place for 20 minutes
or until risen. Lightly brush with water and
sprinkle with extra seeds.
6. Meanwhile, with the Extension ring and
Low Rack in place, preheat oven to 250°C.
7. Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 200°C.
Cook for about 40 minutes or until golden
and cooked through.
Stuffed Baked Potatoes
Serves 4
4 x 200g washed potatoes
20g butter
1 tablespoon plain flour
¾ cup (180mls) milk
½ cup grated tasty cheese
125g can corn kernels, drained
2 green shallots, thinly sliced
1. With the Extension ring and High Rack in
place, preheat oven to 250°C.
2. Using a fork, pierce each potato several
times and wrap individually in a thin layer
of foil.
3. Place the potatoes in the oven on the
High Rack. Cook for about 1 hour and 15
minutes or until tender. Remove High Rack
and potatoes from oven; carefully unwrap
potatoes to cool slightly.
4. When cool enough to handle, trim the top
of each potato; discard tops. Use a small
teaspoon to scoop out the centre of the
potato. Place the potato scoops in a bowl
and mash with a fork.
5. Melt butter in a small saucepan over
low heat. Add flour and stir to combine.
Whisk in milk and simmer, whisking for
about 1 minute. Remove from heat. Add
cheese, corn, green shallots and mashed
potato. Season with salt and pepper. Spoon
mixture into potatoes.
6. Outside the oven, arrange stuffed potatoes
on the High Rack. Using the Oven Tongs
lower the rack into the oven.
7. Cook for about 10 minutes or until heated
through.