Mixed Herb Bread with Ballybrado Wholemeal Flours
So tasty!
Method
- In a large bowl mix all the dry ingredients together, including the yeast.
- Add 400ml of tepid water and, using the dough hook of your mixer, combine the ingredients for about 1 minute until smooth soft dough is formed.
- Place cling film on the top of the dough to stop it from drying out while it’s proving, and cover the bowl with a tea towel.
- Leave to prove in a warm place for about an hour and a half, or until the dough has doubled in size. Preheat oven to 200°C fan.
- Mix the dough again with the hand mixer for a few seconds and fill the dough into a well-greased 1lb loaf tin.
- Leave to rise for another 20 minutes and dab with a little water.
- Choose any topping you like such as sunflower seeds or oat flakes and scatter them on top pressing them lightly into the dough with your hands.
- Place on the middle shelf of the oven with a cup of hot water beside it for 10 minutes.
- Turn the oven down to 180°C and bake for another 45 minutes or until the bread sounds hollow when you knock on the bottom of it.
- Take bread out of the tin and leave to cool on a wire rack.
INGREDIENTS
500g Ballybrado Whole Spelt Flour
OR
250g Ballybrado Fine Whole Wheat Flour
250g Ballybrado Coarse Whole Wheat Flour
400ml tepid water (hand warm)
1 sachet quick action dry yeast
½ tsp. ground fennel
½ tsp. ground coriander
7g sea salt
Optional: sunflower/sesame/pumpkin seeds as topping
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