[donotprint] Freshly baked bread…when it works out there is nothing like it. I say “when it works out” because I’ve had my fair share of bread baking disasters!
With the French toast kick that I’m currently on and my incessant craving for Peanut Butter and Banana on toast, baking my own bread has become a fortnightly habit. I bake a loaf, I slice it, I eat most of it and freeze a few slices and then get cracking on another variety. Having bread in the freezer is ideal, meaning you pick out a couple of slices whenever you get a longing.
This bread freezes perfectly and once thawed is almost as good as when freshly baked! Packed full of seeds and a generous amount of jumbo oats, it’s got just enough crunch, heaps of flavour whilst remaining doughy in all the right places. The crust is light, and crisps up wonderfully once given a little toast.
Speaking of which I have a tropical take on French toast coming your way tomorrow…I devoured a plateful courtesy of this bread this morning and as I sit here writing up this post I have the ultimate vegan sandwich sitting in front of me ready to tuck in to – make sure to stop by for tomorrow’s What I Ate Wednesday post!
In the meantime get baking your fresh bread! It’s pretty fool proof, it managed to bake the loaf without any hassle or anxiety that it wouldn’t rise on this occasion. Key is having something to keep you busy while it rises; I have no patience and I’m sure my constant checking on bread dough is plays a part in the loafs that have turned out to be a disaster!
This loaf is baked in a larger than usual loaf tin…3lb compared to the standard 2lb. If you want to make a smaller loaf just use a third less of each ingredient. I recommend the larger loaf, it makes the slices much more suited to sandwich making [/donotprint]
Seeded spelt sandwich bread
Servings – 10 –12 thick slices
Preparation Time – 1.5 hours
Cooking Time – 30 minutes
- 3 cups (360g) wholegrain spelt flour
- 1 cup (120g) plain spelt flour
- 1/2 cup (50g) jumbo oats
- 1.5 cups (375ml) warm water
- 1 tbsp dry active instant yeast
- 2 tsp unrefined caned sugar
- 1/2 tsp salt
- 1/2 cup (60g) sunflower seeds
- Mix together flours, oats, sugar, salt, and instant yeast.
- Add in warm water, bringing together with a spoon and then getting in with your hands. Place dough on a lightly floured surface, knead for 5 minutes before placing seeds in the centre, folding and kneading for a further 5 minutes.
- Place dough in a large deep bowl, lightly oil (I used a little spray of olive oil) and cover with cling film and place some place warm for an hour until doubled in size.
- Punch back dough, place out on a floured surface once more and knead for a couple of minutes.
- Knead until smooth and form a lengthy rectangular shape. Place in to a non stick 3lb loaf tin, and place in a warm place for 30 minutes until doubled in size. Preheat oven to 190C (375F).
- Brush top of the risen loaf with almond milk, sprinkle over oats and bake in the preheated oven for 30 minutes.
- Remove and allow to cool on a wire rack before slicing.