Grain & Seed Loaf

[CreamPuff63]

A medium density loaf that slices well. Can be frozen for up to 3 months.

Ingredients:
160g burghul
10g dried yeast
1 tsp caster sugar
180g milk
60g water
335g white Plain flour (all purpose)
80g wholemeal Plain flour (all purpose)
1 tsp salt
20g linseeds
5g olive oil
1 tablespoon milk, extra
1 tablespoon sesame seeds

Method:
1.  Place burghul in a bowl, cover with boiling water. Cover, stand 30 mins. Rinse well; drain well.
2.  Add yeast, sugar, milk and water to TM jug 2 mins / 37^o / Speed 1. Stand 10 mins until mixture is frothy.
3.  Add flours, salt, burghul, linseeds, and oil to TM  4 mins / Closed Jug / Knead setting  
4.  Leave in jug for approx 1 hour until doubled in size.
5.  2 mins / Closed Jug / Knead setting. Pre-heat oven to 220^o and oil or line 14cm x 21cm loaf pan.
6.  On a floured surface divide dough into 3 pieces and shape into a 30cm sausage. Plait sausages together and place in pan.
  Cover, stand in warm place 30 mins or until risen. (*Note: when I make this now, I don't worry about plaiting)
7.  Brush dough with extra milk, sprinkle with sesame seeds and bake about 45 mins or until it sounds hollow when tapped; turn onto a wire rack to cool.

Enjoy!

Source: Womens Weekly "The Baking Collection" (my prizewinning book  )

[cookie1]

Looks tasty.

[CreamPuff63]

It is cookie. Its not a light and fluffy loaf as it has some substance to it, and also has a lovely flavour.

[judydawn]

I find most grain breads are like that CP but yours looks good and if you like it, it must be 

[Cornish Cream]

Beautiful shape to the loaf CP I love seeded bread and this looks delicious.

[cookie1]

I can't wait to try this. Thanks CP.

[achookwoman]

CP ,  looks good.  Nice mix of grain and seeds.  Bet it toasts well.  Thanks for photo.

[cookie1]

CP does this use ordinary flour and not bread flour?

[CreamPuff63]

That's right - not bakers flour

[CreamPuff63]

I'm just making this again and noticed an error. In the second kneading it only needs 2 mins not 4. Have amended above.

[cookie1]

That's right - not bakers flour

Thanks. I'll try it over the weekend.

[cookie1]

I made this today. I don't think I drained my burghul enough as my mix was quite sloppy. I just put it into the tin after I knocked it down. I haven't cut it yet, but it smells nice. It has sunk in the centre a little bit. Hopefully it's cooked.

[CreamPuff63]

The first time I made this I drained it well and the dough was great,,the second time i was in more of a hurry and it was sloppy and I had to add more flour. I think you need to stir burghul with a fork in the strainer abit as it drains to separate and let the water drip through.  It still worked out and the flavour is great. It slices well. DH loves it and goes through it quite quickly.

[cookie1]

Thanks CP. the flavour of the bread is really good. Because mine was so sloppy I should have cooked it a bit longer as it is sticky in the centre. We still loved it though. Will be making it again very soon. I saw a recipe the other day using barley so I may try that one day too.
Next time I will make sure the burghul is well drained as you instructed. 

Is "The Baking Collection" a good book? I am trying not to but too many more. 

[CreamPuff63]

Cookie, the book is beautiful. If I wasn't looking at I through rosé coloured glasses just cos I won it I would buy it. Lots of recipes can be converted to TM...