Mixed Brown Bread

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Preparation info

  • Difficulty

    Medium

  • Makes

    2

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I love going to the organic shop and coming out with the various brown paper bags with all the different goods in to make this bread. It really makes me feel like I’m doing well when my kids have this for their school sandwiches. Apart from its healthy aspect this is just simply lovely — nice for sandwiches or toasted with butter or jam. You might like to try other flours or combinations, too. This makes one large loaf or two smaller ones, and, if you like, you can easily freeze one and keep it for another moment.

Ingredients

  • about 375 ml(13 fl oz/ cups) warm (comfortable to your fingers) water
  • 20 g(¾ oz) fresh yeast, crumbled, or 10 g(¼ oz) active dry yeast
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • 120 g( oz) farro (spelt) flour
  • 100 g( oz) buckwheat flour
  • 80 g( oz) rye flour
  • 100 g( oz) wholemeal (wholewheat) flour
  • 100 g( oz) bread flour
  • 15 g(½ oz) linseeds
  • 40 g( oz) sesame seeds
  • 60 g( oz) sunflower seeds

Method

Put the water in a smallish bowl and add the yeast, honey and oil. Stir until the honey melts and then leave it for 10 minutes or so, until it begins to froth up a bit.

Put the farro, buckwheat, rye, wholmeal and bread flours in a fairly large wide bowl and add the linseeds and 1 teaspoon of salt. Toast the sesame and sunflower seeds lightly in a dry frying pan and stir them into the flours.

Add the yeast mixture to the flours and mix through well, kneading it in the bowl for at least 5 minutes until it is elastic. It may still be a little sticky, but only add more bread flour if you can’t knead it because it’s sticking to your hands. Cover the bowl with a couple of cloths and leave it in a warm and draught-free place for about 1½ hours, or until it has puffed up well. Punch down the dough to flatten it, divide it in half and dust a large baking tray with flour. Shape the dough into two longish loaves and sit them on the tray, leaving space between as they will rise. Make a few slashes on their tops and cover with a cloth, making sure it loops in the middle of the two loaves. Leave it in the same draught-free spot for another 45 minutes or so, until the dough has puffed right up again.

Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Remove the cloth and bake for about 25 minutes, until the bread is golden and crusty all over and sounds hollow when you tap it. Remove from the oven and cool a bit before serving. Best warm or at room temperature.