Saturday, 24 September 2011

Soya Bran Seeded Loaf


There always seems to be some angst involved when it comes to baking bread; will it rise well?  Will the crust stay crunchy?  The inside soft and fluffy?  The great thing about this recipe is that it's super simple and always comes out great!

The added wholemeal flour, soya bran and seeds in this loaf make it a healthier alternative to plain old white bread and it's also vegan friendly too!  I love to use it to make sandwiches, but it's also delicious toasted in the mornings with a slither of butter and jam.  You can cut it into slices and freeze so there's always some around when you need it, simply defrost and you're good to go!




Soya Bran Seeded Loaf

Ingredients

220g self-raising wholemeal flour
230g strong white bread flour
50g plain flour
1tsp salt
50g poppy seeds
2 small handfuls of pumpkin seeds
3tbsp soya bran
300ml warm water
7g dried active yeast
2tsp sugar
2tbsp sunflower oil

In a large bowl add the flours, salt, seeds and soya bran, mix until combined.

Pour the warm water into a jug and add the yeast, sugar and oil, stir until frothy.  Make a well in the dry ingredients and pour in the wet mixture.  Use your hands to bring the dough together.

Lightly dust a surface with flour and turn out the dough.  Knead for 5 minutes until the dough no longer feels sticky.

Use a teaspoon of oil to grease a loaf tin and place the dough inside.  Use your hands to press the dough firmly into the tin, ensuring it goes right into the edges.  Cover with clingfilm, top loosely with a tea towel and leave in a warm place for 1 hour until it has almost doubled in size.

Preheat the oven to 200C/gas 6 and bake for 25-30 minutes until golden, the loaf should sound hollow when tapped.  Turn out onto a wire rack and leave to cool.  When ready cut into slices and serve with lashings of creamy butter.

Belle's Top Tip
Rather than place the dough in the tin to rise, leave in an oil coated bowl instead.  When ready divide the dough into even sized balls and place on an oiled baking sheet (use two if necessary).  Bake as above and you'll have bread rolls instead, great for serving with soup or as an accompaniment with dinner.