Sesame, sun­flower & poppy seed bloomer

Easy Cook - - WEEKEND BREAD -

Makes 1 Prep

25 mins plus

2 hrs ris­ing Cook

35 mins

73p a loaf Per slice

107 kcals,

2g fat,

1g sat. fat,

0g sugar

FLAVOUR­INGS 1 tbsp each of sun­flower, sesame and poppy seeds, plus ex­tra sesame and poppy seeds for sprin­kling

Make a batch of white dough, and mix in all the seeds af­ter rub­bing in the but­ter in step 1. Fol­low the recipe to the end of step 2, knock the air out of the dough as in step 3, shape into a ball, then cover and leave for 10 mins.

Shape by flat­ten­ing the dough into a rec­tan­gle about 25 x 19cm us­ing your knuck­les. Fold both shorter ends into the cen­tre like an en­ve­lope, make a 1/ 4 turn, then flat­ten again into the same size and roll up very tightly, start­ing from one of the short ends. Seal both ends by press­ing down firmly with the side of your hand. Lay the loaf on a bak­ing sheet lined with bak­ing parch­ment, with the join un­der­neath. Us­ing a very sharp knife, make 7- 8 di­ag­o­nal slashes down the length of the loaf, deep enough for the cuts to open up slightly. Cover with a clean, dry tea towel and leave for 40- 45 mins, or un­til about dou­bled in size.

Fin­ish by brush­ing be­tween the slashes with wa­ter, then sprin­kling with al­ter­nate lines of sesame and poppy seeds.

Bake as per step 5 for 30-35 mins.

These bakes were in­spired by Nick An­der­son, Ü ÀÕ Ã >Þwi ` >À > iÀÞ E -V

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