Wholemeal & Seed Bread (Annabel Longein)
4 teaspoons of honey
7 teaspoons of yeast
2 3/4 cups of wholemeal flour
2 3/4 cups of plain flour
2 teaspoons salt
2 cups of seeds + extra to sprinkle
Mix 4 teaspoons of honey into 2 cups of very hot (not boiling) water and stir in 2 cups of cold water. Make sure the temperature is just warm. Add 7 teaspoons of yeast and allow to stand for 5 mins. It's ready when foam starts to form. Add all the flour, salt and seeds. Mix until combined. Put into 2 loaf tins and slash the top. Sprinkle with extra seeds. Bake at 80 C for 20 mins then 210 C for 30 mins. Cool on a wire rack.
Mmmm smells great!!
They were a little difficult to get out, as they had spilled out over the edges...next time I'll use 3 tins I think!!
Scraping the spilled bits out of the oven...didn't think to put a tray underneath in case...oh well.
Now for the Banana and Raspberry bread...I'll post it tomorrow!