Super Seed Bread
 
I came up with this recipe so that I could have a couple of slices of toast for breakfast and it would last me well past lunch time if I had a really busy day. The nuts and seeds slowly release their energy all morning long so you don’t feel hungry.
 
Makes 1 2lb loaf
Ingredients

350g strong white flour 100g wholemeal flour 50g large oats
7g dried yeast
1 tbsp of black treacle 1 tsp of salt
350ml water (approx) 1 tbsp millet seeds
1 tbsp pumpkin seeds 1 tbsp broken walnuts 1 tbsp pine nuts
1 tbsp sunflower seeds 50g almonds
 
Here’s how:
 
Place all the nuts and seeds onto a non stick baking tray and bake at 160c for 8 minutes, then leave to cool.
Meanwhile, place both flours into a bowl with the salt and blend together with your hands. Add in the oats and dried yeast.
Pour the black treacle and half the water into the centre of the bowl and start to mix, either with your hand in the shape of a claw or in an electric mixer with the dough hook.
Gradually add in the remaining water and bring together the ingredients until you have a ball of soft dough and the bowl is relatively clean of bread dough.
Transfer the bread onto a lightly floured work surface and knead for 10 minutes by holding the dough with one hand and stretching it away from yourself with the other. As the dough stretches fold the dough over its self and repeat.
When the dough is nice and smooth, roll it into a ball and place into a bowl, cover with cling film and leave it to prove for 1 hour.
When the dough has doubled in size and had a good hour to prove and develop, scoop the dough out on to a lightly floured work surface.
Stretch out the dough and scatter all the nuts and seeds over it, then fold the dough over its self and start to knead again for a good 5 minutes.
Shape the dough into a loaf and place in a 2 lb bread tin.
Leave the dough to prove for 1 hour so that it can double in size.
Pre heat the oven to 200c and place a tray in the bottom of the oven with a mug of water in to help create steam. This will help to create a lovely crust. Place the loaf in to the middle of the oven with plenty of space to rise. Make sure you close the door quickly after putting the water into the oven.
Bake for 25-30 minutes, until golden and crispy. To check if the bread is cooked, carefully lift the bread out of the tin and tap the bottom. It should have a hollow sound to it, if not and it is a dull thud then pop it back into the oven and turn the temp down to 150c for a further 10 minutes to ensure it is cooked through.
 
Recipe by Peter Sidwell