Five Seed bread - replaces Cape Seed Bread in EDC book

[cookie1]

Helene's version on her blog isn't as soft and I actually prefer it.

[cooking-good-looking]

I made this recently and just couldn't cope with it being so sloppy. I kneaded by hand and added flour until it resembled a soft dough. It was lovely.

Are you referring to the five seed bread of the other one that Judy posted?

[meganjane]

Sorry, the Five Seed. My internet has been slowed to virtually a full stop as I've exceeded my limit this month, so I'm not going through all the posts as I should!!

[morganj16]

Is it important to soak the romertopf before putting the bread in.   Do you need to line it or grease it?

[4getfulelephant]

My 5 seed bread is currently rising. I definitely had to add some four in as it was like cake mix, not at all like a dough... 

Wondering how I could make this recipe into rolls? Just no way as the mix is too sloppy. Ill settle for a loaf today but I  had wanted to make rolls and freeze them  Anyone had success?

cooking-good-looking - have you tried it in muffin tins?

[judydawn]

Is it important to soak the romertopf before putting the bread in.   Do you need to line it or grease it?

I don't know if you found an answer to your question morgan but if you google 'how to bake bread in Romertopf Clay pots', you will find your answer.

[JenJan]

I had a go at making this bread yesterday - with a few tweaks - and I'm really pleased with it. I used about 30 - 50 grams less water (despite what the EDC says about keeping it sticky!) and kneaded it for a full 5 minutes and it came pretty cleanly out of the bowl. It still felt a bit sticky so sprinkled it with flour before putting it in the oven with a bowl of hot water to prove for about 40 minutes. It needed a bit more more flour so I hand kneaded it for about 30 seconds and it felt perfect. I put it into the oven for another 30 minutes to prove with more hot water and then cooked it for 35 minutes. I'm very happy with it.

And I added a teaspoon of bread improver and a half teaspoon more of both yeast and salt!

[cookie1]

Thanks JenJan. I used to make this as our daily bread for ages, but haven't made it in a while.