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Seed and Nut Bread

(For 4 x 900g (2lb.) loaves)
1.8kg (4lbs.) Strong White Flour
2 X 7g Sachets Fast Action Yeast
1 teaspoon Salt
6 Tablespoons Olive Oil
110g (4 oz.) Sunflower seeds
60g (2 oz.) Pine Nuts
60g (2 oz.) Pinhead Oatmeal
60g (2 oz.) Sesame Seeds
1.2 litres(40 oz.) Warm Water
1 Egg

Heat a little olive oil in a non-stick pan.
Toss in the sunflower seeds,pine nuts, oatmeal and sesame seeds.
Stir these on a med heat until they go golden brown .
Take off the heat and let them cool.

Put the flour,yeast, and salt in a large bowl.
Pour in the olive oil.
Add the warm water to the bowl and blend all the ingredients together with your (spotlessly clean) hands.
Add in the toasted nuts and grains and mix these into the dough.
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.

As you knead the dough will get noticeably smoother and less sticky.
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 tins, paint the tops with some egg wash and sprinkle over the some more sesame seeds.
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 .
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