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Multi Seed Wholemeal Bread

Multi-seed Organic Wholemeal Bread

a quick resume of how to make a loaf of wholemeal bread in a bread machine.
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Prep Time 3 minutes
Cook Time 3 hours
Course cake/sweet bread

Equipment

  • 1 breadmaking machine
  • 1 set of scales
  • 1 measuring spoon
  • 1 table spoon

Ingredients
  

  • 2 tbsps brown sugar
  • 1.25 teasps breadmaker yeast This is important - ordinary active yeast won't work - it has to be specifically for breadmakers.
  • 9 g low sodium salt you can use ordinary, but low salt is best for your overal salt/sodium intake.
  • 600 g Organic wholemeal flour
  • 35 g margarine you can use rapeseed or olive oil, but it doesn't rise quite so well.
  • 415 g filtered, bottled or well boiled tap water the clorine in tap water inhibits the yeast
  • 65 g multi-seed mix and omega 3 rich one is healthiest

Instructions
 

  • Put the yeast in the breadmaker pan - 1 1/4 teasps
  • Put the sugar in the breadmaker pan - 2 tbsps
  • weigh in the salt directly to the breadmaker pan - 9g
  • weigh in the flour directly into the breadmaker pan - 600g
  • shake the breadmaker pan gently side to side to level the flour
  • tap the breadmaker pan gently on a hard surface to settle the flour and seal it around the edges. This is to stop the water seeping down the sides and wetting the yeast and making it start working prematurely.
  • zero the scales, and then with a tablespoon held just above the surface of the flour, pour the water onto the spoon. This deflects it and stops it penetrating the flour and wetting the yeast. 415g
  • Place the breadmaker pan in the machine.
  • remove the seed/nut dispenser and place on the scales. Make sure the trap door is properly closed.
  • weigh in a seed mix (or your own version). 65g
  • Place the dispenser carefully back in it's slot/holder.
  • Select the correct program - on my SD it's #9 but it will be different on different breadmakers.
  • Set any time delay if you're doing it overnight to be ready in the morning.
  • Set an alarm to make sure you take the bread out when it's ready - it ruins the crust if you leave it in the machine too long.
  • Place on a wire rack to cool completely.
  • I find the best way to avoid waste is to let it cool thoroughly, and then to slice it with my Graef kitchen slicer and freeze it. That way, you can just take as many slices as you need and toast them.
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