Seeded bread with a perfectly crisp, golden brown crust. Enjoy fresh from the oven, sliced and slathered in butter.
Makes 1 loaf.Products used:
MasterClass Crusty Bake 2lb Non-Stick Loaf Pan
MasterClass Electronic Dual Dry and Liquid Scales with Brass Finish Bowl
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
Ingredients:
500g strong white bread flour
7g dried yeast
1 tsp salt
350g water
75g mixed seeds
Method:
Pre-heat oven to 220°C.
Pour the flour into a mixing bowl and add the yeast and salt.
Using your hand blend the ingredients together.
Make a well in the middle of the flour and pour in the water.
Make a claw shape with your hand and roll it around the bowl until a ball of dough forms, it should come away from the bowl cleanly.
Transfer the dough onto a clean work surface with a little flour.
Stretch and knead the dough for 10 minutes until it becomes smooth and stretchy.
Place the dough back into the mixing bowl and cover.
Leave the bowl out for 90 minutes or until the dough doubles in size.
When the dough has doubled, scoop it back out onto a clean work surface and press until all the air comes out.
Stretch the dough out and scatter over the seeds, then roll it back up and knead until the seeds distribute evenly throughout.
Roll the bread into a loaf shape and transfer into loaf tin.
Leave the bread to prove again for 45 minutes to 1 hour.
Place the bread in to oven then add 2-3 ice cubes to the bottom of the oven and spray a little water inside. The ice and water will help create steam in the oven and give the bread a lovely crust.
Bake for 30-40 minutes until golden brown.
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