Makes: 2 loaves (800g loaf each)
3 cups Whole Wheat Flour
1 cup Self Raising Flour
3 cups of seed, nut and raisin mix
2 cups lukewarm water
1.5 teaspoons salt
1 tablespoon sugar
1 packet (7g) instant yeast
1 egg (for egg wash)
Ratio: 4 cups flour, 3 cups seeds, 2 cups water
This recipe is crazy easy and worth the 30min effort to prepare
Place 2 cups of lukewarm water in a bowl, add the yeast and 1 tablespoon of sugar. Let it stand and activate for about 20min (It will become foamy and start expanding).
Mix the flour and salt together, then add the yeast/water and mix till everything comes together. Slowly add the chopped seeds, nuts and raisins, then mix all ingredients at a medium speed for about 7 minutes till everything is combined.
Place the dough in a bowl and cover the bowl with plastic wrap or any other airtight cover (I mix everything with a Kitchen Aid and leave it in the mixing bowl). Let the dough rise until it has doubled in size (1-2 hours). Most recipes will say room temperature… winter doesn’t help this cause. I place mine in a slightly warm oven, its guaranteed to rise.
Once the dough has doubled in size, deflate and cut it in half. Knead and shape the dough into a loaf and place in a non-stick loaf tin. Egg wash the top and sprinkle with seeds, so it looks pretty! Cover the loaf tin with cling film and let it prove for about 45 min. I place mine back in a slightly warm oven.
After your dough has risen, remove the cling film and switch on the oven to 180°C / 350°F and bake for 45min. Remove the bread from the oven and let it cool it on a rack. Be strong!! Cutting into hot bread can negatively affect its texture so don’t do it!
You will be rewarded with two beautiful loaves of bread that smell wonderful and taste even better.
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Tips to cheat
Active your yeast in warm water and sugar in a bowl separate from the other dry ingredients. Why? Sugar speeds up the activation, using the method we are ‘proving’ that the yeast is good and active. If the yeast doesn’t active, try another packet, this will save you allot of frustration and not waste expensive ingredients.
Active dry vs. instant yeast
Active dry yeast requires that you bloom the yeast in a warm liquid before you mix in your dry ingredients. Instant yeast does not need to be activated, instead, it is incorporated into the dry ingredients when mixing the dough.
Switch on the oven for a minute while mixing so when it’s time to proof your dough the oven is slightly warm and ready to work its magic.
When you bake regular bread, you want the dough to become smooth, elastic and feel bouncy, releasing from the sides of the mixing bowl. With this recipe you want the dough to be a little stickier due to the amount of seeds and nuts so the dough can rise.
Egg Wash: Crack one egg in a small bowl, add a little bit of milk and whisk. Brush onto the surface of the bread before baking.