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Friday, 20 June 2003

Recipe - Home made 6-seed bread [lurks]

Here's another recipe. Allinsons do a small 5-seed mix sachet thing which you can use in a breadmaker. This is pretty good but given that the missus and I really like our seedy bread, that was proving to be a bit expensive. So I decided the best plan was to create our own seed mix. The first part of this recipe deals with making the seed mix. Generally it'll make a whole load of it so you just use it in subsequent breads.
First of all, you're going to need to find the seeds. You'll need Pumpkin, Poppy, Sunflower, Linseed, Caraway and Sesame seeds. Now pumpkin, poppy, sunflower and sesame seeds are dead easy to get from your supermarket. Linseed and Caraway seeds are easy enough to get from a health food shop. It's generally convenient just to go into a health food shop and get the lot.
Pumpkin are quite large and they're shit unless you toast them. So first off, slap 50g of them in a dry fry pan and get the heat going. Toss them around, you can see when they're toasted. They toast a fair bit off the heat so turn the heat off soon as you think they're coming up to being done. You'll smell them alright.
Now in a blender, chop up these seeds a little bit. Also do it bit by bit, since if you chuck them all in a blender you wont get them chopped too evenly. So maybe in 3 goes or something. Quick blend to chop them up. Some of them wont be chopped, no big deal, just so long as most of them are. We do not want pumpkin seed powder though.
The other seeds that need toasting are sesame and linseed. Chuck 50g or so of both in the fry pan and toss them around until you reckon they're done. Note, I generally put more sesame seeds in than the rest of the seeds which have equal parts. You can also optionally toast the sunflower seeds, I prefer not to though.
Now you've got 50-100g of toasted sesame seeds and 50g of chopped toasted pumpkin seeds, 50g of poppy 50g of sunflower seeds, 50g of linseed and 50g of toasted caraway seeds. Just mix it all up in a nice air-tight plastic container. Your seed mix is done.
Now for a good bread recipe for a bread machine.
  • 250g of strong white flour
  • 250g of brown flour
  • 3 to 5 tablespoons (to taste) of seed mix
  • 1.5 tablespoons of extra virgin olive oil
  • 1.5 teaspoons of salt
  • 1 tablespoon of sugar
  • 1 teaspoon of fast-action yeast
  • 1 tablespoon of skimmed milk powder
  • 350ml of water

Chuck the water in the bottom of bread bin, really should be filtered water. Toss in the brown flower over the top of it. Then toss in the olive oil (you can use butter if you like but it's not as good - and if that's out of the fridge, you should warm the water slightly), salt, sugar and milk powder. Then chuck the white flour on top.
Make a well in the middle and put in the yeast. Drop a couple of drops of water on that yeast. Then put the breadmaker on a basic white recipe, using raison option. If your breadmaker has a dispenser for raisons, just put the seed mix in that otherwise you'll need to chuck them in when it beeps.
About 15 mins before the baking period starts - you might like to make sure that the mixture is centered in the breadbin so you get even slices. If you're flash and you have milk lying around, you can brush that on the top and sprinkle some sesame seeds onto the top.
MMmm mmm!

11 comments:

  1. Here's, the final result. Also, you might need to add a touch more water if you're using quite a lot of seeds.

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  2. Any reason you appear to have reversed the usual bread machine recommendations for ingredients. I thought it was meant to be yeast first, then flour, then other bits and finally water. To avoid getting the yeast wet during the rest period - or something obscure like that.Any particular reason you ignore the usual bread machine protocol of yeast first, then flour, then all the rest of the ingredients. I can't remember what - but they is a reason for this order - keeping the yeast dry in the initial rest period or something.

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  3. There's not much difference, the water is still kept seperate from the dry ingredients (sugar, salt, milk powder) and of course the yeast. However I find commonly available yeast in the UK to not be quite virulent enough so that's why I give it a tinsy head start by allowing it to activate/hydrate during the rest phrase (with just a couple of drops of water).

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  4. I'm sure you had said before but what bread machine is it you use? A mate of mine makes Sun dried Tomato and olive seed? bread (I'm sure it was olive seed) and its fecking lovely, although very fattening :o)

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  5. a) Recipe sounds great - I used to be big breadmaker fan but I got despondent cause I couldnt make decent brown bread.b) Blogs about bread making recipes and facial products?....mmmmmmm

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  6. Making brown bread is really no more difficult than anything else in a breadmaker. Wholemeal stuff is the most difficult to get right. I've just put a bread on which should be interesting, 50% granary flour, 50% white. 2 cloves of garlic, 4 table spoons of olive oil (lots) and a few scoops of the above mentioned seed-mix. Should be bloody lovely :)

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  7. Secret to wholemeal in a breadmaker is to let the water soak into the flour for at least half an hour before you turn it on.

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  8. can anyone figure out why I always get a flat top to my half and half white/brown loaf (500 g)?

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  9. Too much water most likely. Ease off a bit.

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