Seed & grain cottage loaf

Seed & grain cottage loaf

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins plus 2 hrs proving

Skill level

Easy

Servings

Makes 1 loaf (cuts into about 12 slices)

A fail-safe bread recipe that produces the perfect loaf- once you've mastered it, try swapping flours and altering the shape

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
198
protein
6g
carbs
33g
fat
4g
saturates
2g
fibre
2g
sugar
3g
salt
0.7g

Ingredients

  • 25g butter, cut into cubes
  • 2 tbsp clear honey
  • 400g seed & grain bread flour
  • 100g strong white bread flour
  • 7g sachet or 1½ tsp fast-action dried yeast
  • 1 egg, beaten
  • mixed seeds (we used sunflower, sesame, pumpkin and linseeds)

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Method

  1. Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.
  2. Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.
  3. Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top. Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread.
  4. Remove the cling film from the bread. Brush all over with the egg, then sprinkle generously with seeds. Slash the edges of the loaf a few times with a sharp knife to create a pattern. Open the oven and pour a cup full of water into the cake tin – this will create steam and give the loaf a crisp crust. Put the bread on the empty shelf and bake for 20 mins, then turn the oven down to 180C/160C fan/gas 4 and bake for another 30 mins until crisp and hollow-sounding when tapped on the base. Remove from the oven and cool on a wire rack for at least 30 mins before eating.

Recipe from Good Food magazine, October 2013

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Comments

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popandfun's picture
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I have tried (and failed) to make this loaf more than a dozen times now. The quantities of liquid are wrong - I followed it to the letter but I ended up with a very soggy dough which needed a lot more flour to rescue it. Water amended to 250ml works better. The shape has not held once for me... so resorted to a loaf tin. After burning a couple I realised 30 minutes was amply for baking in my oven. Once perfected, this loaf is very tasty, but how on earth the photo is representative of the finished product is beyond me.

minxymoo22's picture

Turned out to look nothing like the picture above, (my loaves always get labeled as 'rustic') but on the inside it was absolutely delicious. Goes very well with ham and mustard too!

wendymayCI's picture

This is such a lovely recipe, the honey gives a good flavour. Apart from the slight technical hitch I had on my first attempt - the top fell off and I had two loaves - bonus. I had better results on my second attempt. Its worth a go. I will be making this again and again.

judiuvick's picture

Is the loaf baked on the sheet pan or directly on the wire oven rack? The recipe isn't clear.

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