{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Multi Seed Wholemeal Yeast Bread

4x1kg Loaves

2 kg Strong Wholemeal Flour
4 teaspoons Salt
2 Tablespoons Molasses
1.4 litres Warm Water
4 tablespoons Sesame Seeds
4 Tablespoons Sunflower Seeds
4 Tablespoon Pumpkin Seeds
2 Tablespoon Poppy Seeds

6 Tablespoons Olive or Sesame Oil

Put the flour,yeast, and salt in a large bowl.
Add in the Molasses and all the seeds and the olive oil.

Add the warm water to the bowl and blend all the ingredients together.
Knead the mixture in the bowl until the bowl comes fairly clean then put it out on a lightly floured counter.
Now you want to knead it for at least 5mts.

Oil your four tins well and, if they are not well seasoned (or Non-stick) it is a good idea to line the bottom with some tinfoil or greaseproof paper.
Divide the dough between the four tins
Put these in a warm place for at least an hour (if not warm enough they can take a lot longer,I sometimes light the oven to its lowest and put them in the grill space over the oven) They should rise well over the tops of the tins .
Once they have risen paint the tops with some egg wash and sprinkle over more sesame seeds.

Pre Heat the oven to Gas 7, 220C, 425F.
Cook the loaves at this temperature for 30 mts.
Shake them out of their tins and put them back for another 10mts to crisp the base and sides. Let them cool before eating or freezing

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef