50:50 multi-seed loaf
50:50 multi-seed loaf

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 50:50 multi-seed loaf. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

50:50 multi-seed loaf is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. 50:50 multi-seed loaf is something that I have loved my whole life. They are nice and they look fantastic.

Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Tip it out onto a cooling rack and leave to cool. Getting back into making bread again.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 50:50 multi-seed loaf using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make 50:50 multi-seed loaf:
  1. Get 250 g strong white flour
  2. Make ready 250 g strong wholemeal flour
  3. Take 250 ml warm water
  4. Get 7 g fast acting yeast
  5. Take 1 tsp black treacle
  6. Prepare 50 g mixed seeds

It is a very easy recipe and takes a couple of minutes to prepare. The result is a loaf with wonderful flavor and texture, and it's not dense at all. This bread is perfect for slicing and making a peanut butter sandwich for lunch. It's also perfect for toasting and then topping with butter and jam.

Steps to make 50:50 multi-seed loaf:
  1. Add the flour and yeast together.
  2. Mix the treacle and water together. Add to the flour and yeast. Mix to a slightly sticky dough.
  3. Turn out on to a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
  4. Place in a lightly oiled bowl and cover with cling film or place in a prover and allow to rise for 40 minutes or until the dough has doubled in size.
  5. Knock back the dough and knead for another 3 -5 minutes. Adding the seeds as you go.
  6. Shape the dough into an ovoid to fit your bread tin. Place the dough into a lightly oiled tin and again allow to prove until doubled in size.
  7. Tip: To check if your bread has risen as far it can, lightly press a finger onto the loaf. If the indent springs back it can be left to prove for a bit longer. If the indentation stays then it’s time for the dough to be placed in the oven.
  8. Preheat your oven to gas 5/190c
  9. Allow the loaf to cook for 30-40 minutes until golden. The base of the loaf should sound hollow when tapped.
  10. Turn out onto a rack to cool.
  11. When cold slice or store as required.

Write a review Rest of Small Loaves shelf. The result is a gluten-free, Paleo-friendly, protein and fiber-rich, hearty, tasty loaf of goodness. Almond meal and coconut flour form the basis of the flour-like ingredients. But then, we grind up sunflower, pumpkin, chia, and flax seeds to go along with the almond meal and coconut flour. Cauliflower is ideal and I have had success with Broccoli and even Courgette / Zucchini.

So that is going to wrap it up for this special food 50:50 multi-seed loaf recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!