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seeded wholemeal loaf

Seeded Light Wholemeal Loaf

A seeded loaf using a mix of wholemeal and white flour
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Prep Time 2 hours
Cook Time 50 minutes
Servings: 1 loaf
Course: Breakfast, Lunch, Side Dish
Cuisine: English
Calories: 193
Ingredients Equipment Method

Ingredients
  

  • 80 g strong wholemeal flour protein > 11g
  • 360 g strong white bread flour protein 13g
  • 260 g Luke warm water 1/3 boiling to 2/3 cold(tap)
  • 5.5 g instant yeast
  • 7 g salt
  • 20 g oil vegetable, sunflower or olive oil
  • 40 g seeds a single or mix of seeds. eg sunflower or pumpkin

Equipment

  • 1 2lb pullman loaf tin
  • 1 jug
  • 1 mixing bowl
  • 1 mixer with dough hook you can kneed by hand
  • 1 dough/bowl scrapper
  • Cling film a disposable show cap can be used and is reusable
  • oven
  • scales

Method
 

Activate yeast
  1. Add 172g cold water to jug
  2. Add 88g boiling water to jug
  3. Sprinkle 5.5 g instant yeast on to the water and stir
  4. Set aside for 10 minutes to allow the yeast to fully activate. A foam will form on the surface
  5. Add 20 g oil to the wet ingredients
Prepare dry ingredients
  1. To a mixing bowl add 360 g strong white bread flour,80 g strong wholemeal flour and 40 g seeds and combine by hand
Initial mix and rest
  1. When the wet ingredients are ready pour into the dry ingredients and mix to a shaggy dough.
  2. Allow the shaggy dough to rest for 10 minutes.
Knead dough
  1. Add the salt to the dough.
  2. Mix the dough in a mixer with dough hook for 15 minutes on a low to medium speed or knead by hand for 15 minutes.
First proof
  1. Tip the dough onto a work surface
  2. Using your hand and scrapper to shape the dough into a tight ball by push your hand/scrapper under the dough and pull towards you. The surface of the dough will tighten as you continue to move the dough.
  3. Lightly oil the mixing bowl and place the dough back into the bowl.
  4. Cover the bowl with cling film or shower cap and add a tea towel on top to help keep the dough warm.
  5. Place the bowl in a warm place to allow the dough to double in size. At around 20°C the dough will double in approximately 1 hour.
Shape and second proof
  1. Lightly flour a work surface
  2. Remove the tea towel and cling film and ease the dough away from the edge of the bowl.
  3. Tip the dough onto the floured work surface.
  4. Flatten the dough into a rectangle, knocking out the air. Working up the long edge, take the edge and fold into the centre. Push down in the centre. Repeat on the other side.
    Begin rolling up the dough tightly from the narrow edge, creating a tight log. As you roll the dough will create a log, aim the log to be the same length as the pullman tin.
  5. Place the dough into the pullman tin and cover with cling file/shower cap.
  6. Place in a warm place to rise for 30 - 45 minutes.
Bake
  1. When the dough has risen to the top of the tin, remove the cling film
  2. Place the tin in the centre of a cold oven and bake for at 180 °C/190 °C
  3. After 50 minutes remove from the oven. To check if done, remove the loaf from the tin and tap on the bottom. It should sound hollow.
    If not done, return the loaf to the tin and place back in the oven for a further 5 minutes.
  4. When baked, allow to cool for at least an hour before slicing.