Sprouted Grain Seed BreadMakes 1 loafIngredients175ml warm water
2 teaspoons yeast
1 teaspoon honey
1 teaspoon treacle
50ml orange juice
150g toasted sunflower seeds
175g sprouted grains
25ml sunflower oil
350g bakers' flour
75g rye or wholemeal flour
1½ teaspoons fine salt
MethodPut water and yeast into the bowl. Speed 3 for 20 seconds.
Add honey and treacle. Speed 3 for 10 seconds.
Add juice, seeds, sprouted grains, sunflower oil, flours and salt.
for 20-30 seconds until combined. You may need to use the spatula to help it combine. You may need to add water, I didn't.
Place in a bowl, cover and leave for 45 minutes.
Prepare a tin about 19 cm long and deep.
Take the dough from the bowl and pat out to about the length of the tin and 3 times the width. Roll the dough up tightly and place seam down into the tin. Press down into the tin.
Leave for about 1 hour.
Bake at 220
0 for 20 minutes and then 200
0 for 20-30 minutes.
Remove and cool on rack.
This is a very heavy bread, but very tasty. It has lots of grain and seeds in it. It is almost a no knead dough.Recipe from 'Short and Sweet' Dan Lepard.