350ml water (room temperature) Method Grease 2 x 500g (20-22cm long) loaf tins with a little butter/oil. Mix the flours together with the 100g seeds and rub in the yeast, using your fingertips as if making a crumble. Add the salt and water, then work the dough using my slap and fold technique - see tips. It should take 6-8 minutes. Description Our old favourite recipe has proved a hit with bakers throughout the UK for over 11 years, producing a tasty, wholesome loaf, packed with goodness which is great for sandwiches with a great shelf life. Ingredients Mixing Method KG Ingredients 4.000 BAKELS MULTISEED BREAD CONCENTRATE 4.000 White flour 0.200 Yeast (approx)
Multi Seed & Grain Bread Recipe TheBreadSheBakes
Recipe by Jo Wheatley Subscribe to Sainsbury's magazine Makes: l loaf Prep time: 15 mins Total time: 45 mins, plus proving and cooling Rate this recipe See more recipes Breakfasts Vegetarian Easter Weekend Savoury bakes Bread Nutritional information (loaf) Calories 1934Kcal Fat 54gr Saturates 8gr Carbs 316gr Sugars 18gr Fibre 20gr Protein 51gr Salt Multiseed bread is perfect for breakfast, served with butter and jam for instance, but it also works beautifully with cheese or any other savory spread, such as a roasted red pepper hummus, a carrot turmeric hummus or a roasted cauliflower hummus. Size - 1 healthy delicious loaf. Lets Talk Ingredients Seeds - Use whatever seeds that you love, no problem at all. Just use the total amount as indicated in the recipe below. Oil - I've improved the recipe by using extra virgin olive oil. You can use avocado oil, coconut oil or whichever you prefer. Multiseed Bread is a delicious combination of pumpkin, linseed and sunflower seeds, combined with wheat bran and oat flakes to give an extra special tasty, darker style bread with extra bite and a coarse, open texture. Learn What Makes Our Multiseed Bread; Multi-tasty. Linseeds
Seeded Multigrain Sandwich Bread Seasons and Suppers
Carefully turn out the loaf from the proofing basket to the preheated baking dome plate. Score the dough by making a few incisions. Place the lid on the dome and put in the oven. Bake for 15 mins, then lower the heat to 190°C. Bake for another 30 mins, then take off the lid for another 15 mins. Cool the multi-seed bread on a wire rack. Bread, Roll & Morning Goods, Speciality Bread Mixes. The Original and Still the Best - versatile 50% concentrate containing pumpkin, sunflower and linseed for bread with a coarse,. View product. Made using our versatile Country Oven Multiseed Bread Concentrate, the loaves are a wholesome source of fibre and protein for the health-conscious. Preheat the oven to 425°F. Slash the top of the loaf several times to allow for expansion, using any pattern you like. Bake the bread for 20 minutes. Reduce the oven temperature to 350°F, and bake for 8 to 12 minutes longer, until the bread is golden brown and a digital thermometer inserted into the center registers 190°F. Mixing. Method. KG Ingredients. 4.000 BAKELS MULTISEED BREAD CONCENTRATE. 4.000 Wholemeal flour. 0.200 Yeast (approx) 3.840 Water (approx) 0.080 BAKELS LECITEM PREMIUM PASTE.
MultiSeed and Grain Honey Bread
To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping. Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed. Knead in 1/4 cup of the topping. Place the dough in a lightly greased bowl, cover, and let it rise. In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) . Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms. Turn the dough onto a lightly floured surface.
Home Recipes Multi-seed loaf Multi-seed loaf Make Jo Wheatley's multi-seed loaf from Sainsbury's magazine for a weekend treat; there's nothing more tempting than the smell of baking bread. 45 minutes, plus proving and cooling Serves 1 loaf, 10 servings Easy by Jo Wheatley Print Ingredients A simple multigrain bread recipe for beginners - whole wheat and spelt bread recipe topped with seeds, using a simple process for beginner bread makers.
Multigrain Seeded Bread Recipe Allrecipes
Warburtons > Products > Bread > Seeded We have a range of loaves which are sure to tickle your fancy! From our Seeded Batch to our Multi Seeded loaf, we've got you covered! Method. Grease and line a 900g/2lb loaf tin. Place the flour into a free-standing food mixer fixed with the balloon whisk attachment. Add the salt, sugar and yeast in three separate piles.
