Monday, January 20, 2014

Seed and Grain Loaf

I am in love with homemade loaves! Especially the healthy ones. Hubby pun sangat suka homemade loaves. Selalunya  bila buat loaf, I would send some to abah coz abah tak makan roti biasa. He is now on pantang from telur. So anything yang ada telur, dia tak boleh makan. Abah kena pantang until tangan kanan dia baik sepenuhnya. As it is now, patah tangan kanan tu belum betul2 baik lagi.

Normally, hubby akan request olive bread, tapikan, boring la asyik buat recipe sama je. So tadi, aku google, and found one yg sesuai dengan barang2 yang ada dalam pantry. Today I am a bit busy, memang takde masa la kalau nak keluar beli barang. My junior, Aton, ordered Red Velvet Brownies and Congo Bar. Kena siapkan order dulu baru boleh bersuka ria.

Seed and Grain Loaf
Adapted from GoodFood


400g wholemeal flour
100g high protein bread flour
1 tbsp nigella seeds (habatussauda)
1 tbsp poppy seeds, plus extra for topping
3 tbsp pumpkin seeds
2 1/2 tsp dry yeast
1 tsp salt
350ml hand-hot water
2 tbsp olive oil
1 tbsp clear honey


1.Tip the flour, seeds, yeast and salt into a large bowl.

2. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.

3. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.

4. Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr.

5. Heat oven to 180C/gas 6. Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

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