Bread Club Meeting 18/11/11 – Malted Seed and Walnut Loaf

Well, yesterday’s Bread Club meeting was very special for two reasons.  Firstly, it was the first meeting held at the lovely Jennie’s house, and secondly we were joined by two novice breadmakers – Jo W and Hannah.

Some full on baking action! Jo L, Heather, Jo W, Kate and Hannah

Kate giving Hannah and Jo some kneading tips!

This is the recipe we used:

Malted Seed and Walnut Loaf

  • 500g strong wholemeal flour
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  •  350ml warm water
  • 100g mixed seeds (we used a mix of sunflower seeds, poppy seeds, linseeds, hemp seeds, pumpkin seeds and sesame seeds)
  • 50g walnut pieces
  • a little sunflower oil , for greasing

Mix the flour, yeast and salt together in a large bowl.  Add most of the seeds.  You can add the walnuts now too (as I did) or incorporate them as you knead the dough (as Kate did).

Pour in the warm water.  Bring the dough together in the bowl and when you are ready tip it out onto your work surface and begin to knead.  You may need to add a touch more water, I found the mix a little dry.  Knead the dough for 10 mins or so, until it starts to spring back when pushed.  It is quite a tight dough and when it’s ready to prove it will feel like you just can’t knead it any more!  Don’t forget to incorporate your walnuts while you are doing this if you haven’t done so already.

Clean your bowl and lightly grease it with sunflower oil.  Place your dough in the bowl and cover it tightly with clingfilm.  Put the bowl in a warm place and leave to rise for about 1 hour, or until doubled in size.  If it doesn’t look like it’s doubled in size after an hour, leave it a bit longer!

When it’s ready knock the dough back by giving it a very quick knead, literally for 10 seconds.  You are trying to get the air bubbles out of the dough, that is all.  Shape it into a round and then roll it in the remaining seeds.  Lightly grease a baking tray with sunflower oil, place the seed covered dough on the tray, and leave to prove again.  It will be about the same time as before, and again, you are looking for the dough to double in size.  Don’t rush it.  While it’s proving preheat your oven to 220C/fan 200C/gas 7.

When it’s ready place the tray in the hot oven, closing the door gently.  After 15 mins reduce the heat to 190C/fan 170C/gas 5 and bake for another 30 mins.  Don’t be tempted to open the oven at all during this time, just let the bread bake!  When the cooking time is up, check your bread.  It should come off the tray without too much encouragement and when you tap the bottom of the loaf you should hear a ‘hollow’ sound.  If you don’t think it’s done enough, pop it back in the oven for 10 mins.  When it’s done, transfer the loaf to a wire rack and allow to cool.  And then enjoy your bread!  It’s very nice with goat’s cheese.

A Note on the Seeds – Everyone at the meeting used a different mix of seeds.  I used hemp for the first time, personally I found them a little crunchy.  Kate didn’t put any poppy in the loaf, but covered the outside with them, it worked well.  Jo W left out the walnuts altogether (thinking of the palate of her baby son!).  Jennie accidentally put double the amount of seeds in, but happily the loaf still tasted good!  The upshot is, do whatever works for you.

Kate's Loaf

This was a really good meeting and I’m very pleased to say that our two newbies came away from it with excellent loaves of bread and totally stoked.  A ‘bread epiphany’ was a phrase that was used!  We would love to hear comments on the recipe or if anyone else wants to try it and post some pictures/experiences that would be great – Happy Baking people!!


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