Allyson Gofton's One-Rise Seed Bread

Allyson Gofton's One-Rise Seed Bread from her recipe book The Baker's Companion. Photo: Lottie Hedley

Begin preparing this wholesome nutty-tasting loaf the night before/ The finished loaf is simply wonderful when toasted

Ingredients

1 ½ teaspoons salt
1 ½ cups seeds (use a mixture of linseed, sesame, pumpkin or sunflower)
½ tablespoon honey
½ tablespoon molasses (or use golden syrup)
About 2 cups boiling hot water
4 teaspoons Sure Bake yeast mix  (or use 1 ½ teaspoons plain dried yeast)
½ cup warm water
1 teaspoon sugar
3 cups high grade- flour
2 cups wholemeal four (or use plain flour)

Method

In a large bowl stir together the salt, seeds, honey, molasses and water. Cover and set aside at room temperature overnight.

The next day, preheat the oven to 200°C. Grease 1 large (21cm x 11cm) loaf tin or 2 smaller tins well.

Mix the yeast with the ½ cup warm water sugar. Set aside until frothy. Add the frothy mixture to seed mixture.

Stir in the flours and work well to make sticky dough. Divide the mixture between the prepared tins. Set aside in a warm place to rise for 30 minutes.  You do not want the dough to double in bulk, but rise about ¼ - 1/3 in size.  If it over-rises, the bread will collapse when baking.

Bake in the preheated oven 40-50 minutes or until cooked. Bread is cooked when it sounds hollow when tapped from underneath. Transfer to a cake rack to cool. The bread is better cut the next day. It also freezes well. It is a moist loaf and will mould faster than bough breads, so a good idea is to slice it and freeze the bread in slices and then you can take the bread out of the freezer a slice at a time.

Soaking time overnight

Preparation 20 minutes

Rising time 30 minutes

Makes 2 small loaves or 1 large loaf

This recipe features in Allyson's book The Baker's Companion