I've tried a few bread recipes over the years, but keep coming back to the Mixed seed bread recipe from my Wizz Mix Professional instruction book. I rarely follow a recipe exactly, and this is no exception. I follow neither the ingredients list or the methodology to the letter. The original recipe specified far more salt and sugar than was either necessary, or I felt comfortable with. I also use whichever seeds I have on hand. Here is my version. Note I always weigh the flour and water rather than use cup measurements:
2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
1 tsp salt
1 tbsp raw sugar
1 tsp bread improver
2 tsp dried yeast
2 tsp oil (I use sunflower)
up to 440ml water
8 tbsp seeds (I normally use a combination of whole linseeds, sunflower seeds, pepitas and a tasty little ground mix of soy, linseed, sunflower seeds and almonds, pictured below)
extra bread flour for kneading
extra seeds for the top if you like
- Combine flours, milk powder, salt, sugar, bread improver, yeast and seeds in a large bowl. If you have an electric mixer with a dough hook you can use it for the next step. If not, it's time to get your hands dirty!
- Slowly add the oil and then the water to the dry ingredients. Only add enough water to bring the ingredients together to a soft dough. I never use the full 440ml, normally more like 400ml.
- Turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes, until the dough is soft and pliable.
- Place the dough ball back in the bowl and cover loosely with plastic wrap. Leave in a warm area to rise until it doubles in size.
- Knead the dough again for another few minutes.
- Shape the dough into a roll and place into a lightly greased, large loaf tin. Cover loosely with greased plastic wrap and leave in a warm area until well risen (40-50 mins). Remove plastic wrap.
- Spray or brush a little water on the top, add extra seeds if you like and bake in a preheated oven at 200C for 30-40 mins or until golden brown.
- Remove from tin and cool on a wire rack.
This bread is lovely. The almond mix really adds to the flavour, it's as large as a commercial loaf and slices beautifully as it is quite dense. I'm not entirely convinced of the necessity of either the bread improver or the milk powder, but given I nearly always make this in a rush, when I NEED bread, I haven't had the opportunity to remove them and see what happens. I'll add it to my "to do" list one weekend soon.