Citylife in Lichfield January 2022

Seed Bread
By Ruth Redgate
.........................
This month’s recipe is one of
our healthier ones packed full
of seeds (of your choice) and
perfect for anyone who is
doing Veganuary. The recipe
makes one loaf, or six rolls.
Ingredients
113g plant-based milk
85g wholemeal flour
85g white bread flour
40g seeds
20g oil
10g fresh yeast
4g salt
Making the Dough
1. Using your hands, mix the yeast with the milk until it has
dissolved.
2. Place all remaining ingredients (with the exception of the
seeds) in a mixing bowl. Pour in the milk/yeast mixture.
3. Mix using your hand until it comes together.
4. Tip the rough dough on to the table and, using the heel of your
hands, knead until a smooth dough forms, which takes about 10
minutes. You are looking for the ‘window pane’ effect.
5. Cover the dough and leave to rise for about two hours or
until it has doubled in size.
6. Tip the dough out of the bowl onto a floured surface and fold
using the plating action (left corner into the middle, right corner
into the middle, the next left side into the middle, right side into
the middle etc).
7. Flatten and add the seeds. You can if you wish very gently
knead the dough to distribute the seeds, then shape as required.
8. Place on a baking tray and loosely cover with clean tea towel
or bowl and leave to rise for about an hour.
9. Preheat oven to 200°c and place a container in the bottom
with water.
10. If making one loaf, slash the bread, place in the oven for 15
mins, remove water and bake for a further 10 minutes, or until
golden brown, and hollow sounding when the bottom is tapped.
11. If making rolls, bake for 20 minutes with the water in for the
whole time.
Ruth Redgate is the owner of Hunnypot
Cottage Bakery.
Visit www.hunnypotcottagebakery.co.uk for
more information.
Dining Out - A City of Flavours