Multi grain Bread with Seeds

Multi Grain Bread with Seeds

Ease of cooking : higher level.
Serving : 2 loaves

Ingredients
250 g sour dough

(A)
1 cup whole wheat flour
¾ cup gluten free all purpose flour (from supermarket)
¼ rye flour
¼ buckwheat flour
1 packet/ 11 g instant active yeast
1 or 2 tbsp honey
1 tsp salt
½ cup rolled oats
Sunflower seed, pumpkin seeds, flex seeds & black sesame.
(According to your desire)
(B)
1 cup milk or more
(C)
1 tbsp olive oil
(D)
Cut dried cherry tomato (made by Bee Bee’s organic)

1 egg beaten with 1 tbsp water (for glazing – optional)
Rolled oats – for topping

Method
1. Put sour dough and (A) into mixing bowl using dough hook at speed 1.
2. Add (B) and change the speed to 2. Knead till form dough.
3. Add in (C) and continue kneading till smooth and elastic dough. (if the dough is still wet add some flour)
4. Transfer to another bowl. Cover and let is rise for an hour.
5. Remove and punch down the dough. Shape into a ball. Roll into oblong shape.
Add in dried cherry tomato and re roll like a Swiss roll. Repeat the same for 2nd loaf.
6. Place onto a grease baking tray. Cover let it rise for an hour or double in size.
7. Brush the top with egg wash and sprinkle rolled oats on top.
8. Bake at 180 C for 30 minutes or till brown.(cooked bread will have a hollow sound when tapped at the bottom)
9. Remove from oven and cool on wire rack.

Tips:
Serve with jam.

West Metric Sdn Bhd


24 Nov 2011