This is a standard seeded loaf that you can bake in the oven or if you have a
multi function cooker that has a steam bake and bread function it works really well
too. It makes a crusty loaf the added gluten helps bind the bread together
as well as help with the rise. the addition of seeds, nuts and Extra Virgin Olive Oil (EVOO) also helps reduce the absorption of the sugars in the wheat, paired with proteins and healthy oils it can score well on Zoe.
Testers and Tasters Feedback
"I was really pleased with my first attempt, and the recipe made me feel like maybe breadmaking wasn't the mystery I'd always thought it was."
"I will definitely make this on a regular basis as it's simple and relatively quick to make."
"Unbelievable score on Zoe at 77, one very happy cook here!)
Photo: Catherine Booth, Tester and Taster
Makes: 1 loaf
Plants: 5 basic ingredients plus the number of seed and/or nut varieties used
Preparation:
Cooking:
V NF Option DF
Swaps
NF: use pine nuts which are seeds, please check if making for someone with nut allergy that they are ok with pine nuts.
Barley Flakes: oats or quinoa flakes
Ingredients
500g of wholegrain flour of your choice, I used 250g of Einkorn and 250g of organic stoneground
wholegrain
140-150g of mixed seeds of your choice
100g of pinenuts, walnuts or other chopped nuts
5 tbls of Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
75g of barley flakes
1 tbls of vital wheat gluten
10g dried yeast
1.5tsp salt
300ml of warm water
Method
If using a stand mixer insert the dough hook.
Mix together all the dry ingredients. Stir in the salt before adding the yeast.
Make a well in the middle and add the EVOO and the warm water.
4Mix together and knead for at least 10 minutes. If using a stand mixer then make sure you let it mix
for 10 minutes. This breaks down the gluten and helps blend the flavours and rise of the bread.
1st Prove using a Multi Cooker
Shape into a ball and put into the cook and crips basket with a piece of greaseproof or baking
parchment inserted into the base.
Move slider to the air Fry/hob position and select Prove, set temp for 35c and set time to 60
minutes. Press start/stop and begin first rise.
2nd Prove using a Multi Cooker
Knock the dough back and reshape into a ball and put back into the Cook and Crisp basket.
Add 300ml of water into the bottom of the pot.
Optional - Slash the top of the bread with three gashes and brush water over the top and
sprinkle some seeds over the bread.
Select prove, set temp to 35c and set time to 50 minutes and press stop/start.
Bake with Multi Cooker
Use Bake Bread or Steam Bake function.
Select Steam Bread, set temp to 180c and set time to 25 minutes.
Select start/stop. The cooking display will show PRE for approximately 15 minutes as it steams
The timer will start counting down. When complete turn the bread out and allow to coo on a rack or leave in the cook/crisp basket to cool.
1st Prove Standard Method
Shape into a ball and put into the cook and crips basket if going to use the Ninja to bake,
alternatively put into a bowl.
Set aside with a cloth over the top and leave to rise at room temperature for 60 minutes.
Alternatively, you can put in the oven on 35c to rise.
2nd Prove Standard Method
Knock the dough back and reshape into the shape you are baking and either put on your baking
sheet/stone or into the oiled and lined bread tin.
Optional - Slash the top of the bread with three gashes and brush water over the top and
sprinkle some seeds over the bread.
Set aside with a cloth over the top and leave to rise at room temperature for 1-2 hours until
doubled in size. Alternatively, you can put in the oven on 35c to rise.
Bake in Oven
Heat the oven to 210c and place the bread in the oven for 15 minutes.
Turn the heat down to 180c and turn the bread out of any container and put back in the oven and bake for a further 120-25 minutes until the bottom of the bread sounds hollow when tapped.
Catherine Booth, Tester and Taster
Debbie Martin, Tester and Taster
Komen