SEEDED WHOLEMEAL LOAF
PREP TIME: 15 MINS (+ COOLING AND 1 HOUR 45 MINS PROVING)
COOK TIME: 45 MINS
MAKES 1 LOAF (20 SLICES) 270g (12/3 cup) wholemeal
150g (1 cup) baker’s flour
100g spelt flour
7g sachet dried yeast
1 tsp fine salt
1 Tbsp treacle
250ml (1 cup) lukewarm water 50g mixed seeds (see Cook’s Tip) 1 egg yolk (from 60g egg),
1 Combine all flours in a large bowl with the yeast and salt. Mix treacle with lukewarm water in a jug until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, add it in 1 Tbsp at a time.
2 Turn dough out onto a lightly floured
surface and knead for 10 minutes or until dough is smooth and elastic. Place dough in lightly oiled bowl. Cover with plastic wrap. Place in a warm place until doubled in size; this will take about 1 hour. Spray a 21 x 10.5 x 6.5cm high (base measurement) loaf tin with cooking spray.
3 Once dough has doubled in size, punch it down with your fist and turn out onto a lightly floured surface. Knead dough again for
3-5 minutes or until smooth, adding most of the seeds, working them in as you knead the dough. Shape into an oval roughly the same length as your tin. Place in tin and cover with lightly oiled plastic wrap. Set aside in a warm place for 30-45 minutes or until it has nearly doubled in size again.
4 Meanwhile, preheat your oven to 180°C (fan-forced).
5 Brush top of loaf with egg yolk and sprinkle over remaining seeds. Bake for 40-45 minutes or until loaf is golden brown. Tip loaf out onto a wire rack and set aside to cool for at least 30 minutes. Slice and serve.
Try using a combination of sunflower, pumpkin and poppy seeds
PER SERVE (per slice) 472kJ, protein 4g, total fat 2g (sat. fat 0g), carbs 18g, fibre 2g, sodium 119mg
• Carb exchanges 1
• GI estimate low