Nothing beats the taste and smell of homemade bread! Today, I thought I would share another easy, no fuss recipe for a loaf you can bake at home. It takes a minute to get the dough together, requires no kneading and tastes much better than shop-bought bread, for a fraction of the price. Pumpkin and sunflower seeds enhance the flavour of the bread and work well with savoury dishes, covered in jam or chocolate spread as a sweet treat.
My friend Cé is really into healthy food so when I gave her the recipe for the wholemeal alternative to my crusty white bread over a year ago, she much preferred that one.
She is the kind of person who cooks with what she has in her cupboards, adapts recipes and it always turns out tasting delicious! When the children and I had lunch with her not long ago, she had made the healthy loaf with half wholemeal flour and half white as she had ran out of wheat germ. It was perfect!
This post was prompted by a series of Twitter conversations with bubbly Sophie who blogs at Franglaise Cooking. She was a fan of the Crusty Bread and when I mentioned a healthier alternative, she tried, adopted and adapted it pretty much straight away. She then tried various combinations, and I suggested she try making a seeded loaf. I had mentioned it in one of the recipes, but Sophie had not seen it.
I might have gone for an information overload in my previous bread posts. My conversations with Sophie made me realise that it would probably be better to have a different post for each type of bread. It makes it much simpler to find the recipe you are looking for on the blog.
To go back to the bread, the dough normally takes 8 to 12 hours to rise but I have waited up to 24 hours before baking it and it has always been great. I normally keep it on my kitchen counter as it tends to be warm there. I find that 20 degrees Celsius is the ideal temperature as the dough rises nicely without becoming runny.
Without further ado, here is the recipe for our favourite seeded loaf.
Our Favourite Seeded Loaf
- 1 ½ cup plain flour 225g
- 1 ½ cup strong wholemeal bread flour 240g
- ½ teaspoon ‘easy bake’ / ‘fast action’ yeast 1g
- 1 ½ teaspoon salt 10g
- 2 tablespoons sunflower seeds 30g
- 2 tablespoons pumpkin seeds 30g
- 1 ½ cup water 350 ml
Mix the dry ingredients in a 2L bowl with a tablespoon.
Add the water and mix with the spoon until all combined (approximately one minute).
Cover your bowl with cling film and leave to rise in a warm (not hot) place for 12 to 24 hours.
When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit).
Using your hands or a spatula, drop the sticky dough on a heavily floured work surface. For minimal mess, you can do it on a sheet of baking paper that can be thrown away afterwards.
Shape the dough in a ball and roll it in the flour so it gets covered all around. It will spread and that is fine as long as there is enough flour on your work surface.
Place your loaf tin in the oven to warm for 30 minutes.
After 30 minutes, put a bit of flour in the bottom of your dish so the bread does not stick to it. You do not need any grease. Make sure the dough is nicely covered in flour all around and drop it in your loaf tin.
Cover with foil and cook for 30 minutes, then uncover it and bake it for a further 15 minutes.
Transfer to a cooling rack.
Enjoy your homemade bread!
Recipe NotesThe loaf can be kept in foil for about four days and it makes lovely toast.