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Honey Nut Seed Bread
A delicious, nutritious loaf that is full of fibre.
Ingredients
| 300 g | plain flour, you may not need to use all |
| 325 g | wholemeal flour, I prefer to use stone-ground |
| 60 g | non-fat powder milk |
| 2 sachet | yeast, use fast rise or bread machine yeast in preference |
| 2 tsp | salt |
| 2 tsp | ground cinnamon |
| 475 ml | water |
| 75 ml | honey |
| 75 g | butter or margarine |
| 35 g | sunflower seeds |
| 50 g | chopped almonds |
| 1 tbsp | sesame seeds |
| For the topping: | |
| 60 ml | honey |
| 35 g | sunflower seeds |
| 40 g | chopped almonds |
| 1 tbsp | sesame seeds |
Method
Preparation time: ca. 30 min Resting time: ca. 3 hrs / Grade of difficulty: easy / Calories per portion: n/a
Makes 2 loaves, about 24 slices.
In a large bowl, combine about 100 g of the plain flour with all of the wholemeal, the powdered milk, yeast, salt and cinnamon. Set aside.
Heat the water with honey and butter in a small saucepan until very warm, about 50-55ºC, 120-130ºF. Remove from heat and gradually add the dry mixture. Mix together with a food mixer on medium speed, beating for about 2 minutes. Add a further 50 g of plain flour together with the nuts and seeds and mix thoroughly, again at medium speed and for another 2 minutes. remember to scrape down the bowl sides from time to time.
Add sufficient of the remaining flour to make a soft dough. Turn out to a lightly floured surface and knead for about 8-10 minutes until smooth and pliable. Cover and allow to rest for about 10 minutes.
Divide the dough equally into two and form into oval shaped loaves. Place each on a greased baking sheet.
Mix together the topping nuts and seeds in a bowl. Brush the tops of the loaves thoroughly with warmed honey and divide the topping equally between them. Cover with a damp tea towel and allow to rise until doubled in size in a warm place, 30-45 minutes.
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Bake for 25 minutes or until done. Remove from sheets and allow to cool on a wire rack.
In a large bowl, combine about 100 g of the plain flour with all of the wholemeal, the powdered milk, yeast, salt and cinnamon. Set aside.
Heat the water with honey and butter in a small saucepan until very warm, about 50-55ºC, 120-130ºF. Remove from heat and gradually add the dry mixture. Mix together with a food mixer on medium speed, beating for about 2 minutes. Add a further 50 g of plain flour together with the nuts and seeds and mix thoroughly, again at medium speed and for another 2 minutes. remember to scrape down the bowl sides from time to time.
Add sufficient of the remaining flour to make a soft dough. Turn out to a lightly floured surface and knead for about 8-10 minutes until smooth and pliable. Cover and allow to rest for about 10 minutes.
Divide the dough equally into two and form into oval shaped loaves. Place each on a greased baking sheet.
Mix together the topping nuts and seeds in a bowl. Brush the tops of the loaves thoroughly with warmed honey and divide the topping equally between them. Cover with a damp tea towel and allow to rise until doubled in size in a warm place, 30-45 minutes.
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Bake for 25 minutes or until done. Remove from sheets and allow to cool on a wire rack.
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