GRANDAVE'S SEEDY BREAD
Grandave is Amy Melchior’s grandfather. This bread is so easy to make, you will never want to buy bread again.
Makes 2 loaves
300ml WARM WATER
2 tbsp DRY YEAST
1 tsp RAW SUGAR
1 tsp PLAIN FLOUR
3 cups (450g) WHOLEMEAL FLOUR
3 cups (450g) PLAIN FLOUR
¼ cup (60g) SESAME SEEDS
½ cup (70g) SUNFLOWER SEEDS
½ cup (75g) PUMPKIN SEEDS (+ some for the topping)
2 tbsp LSA MIX (optional)
2 tbsp GROUND FLAX SEED (optional)
2½ tsp SALT
2 tbsp BLACKSTRAP MOLASSES
3 tbsp OLIVE OIL
Preheat oven to 200°C.
Grease and line two 12 x 22cm loaf tins with baking paper.
To prepare the yeast mix: place the warm water into a small bowl, sprinkle over the yeast, sugar and flour. Leave to foam up.
To prepare the bread: in a large mixing bowl combine all the dry ingredients. Make a well in the middle of the flour.
In a measuring jug mix the water, molasses and olive oil together. Pour the wet mix and the yeast mixture into the well in the flour. Using a wooden spoon mix until the bread dough is well combined. The dough will be like a wet sticky batter.
Divide the dough evenly between the 2 loaf tins. Sprinkle the top of the loaves with the reserved pumpkin seeds and a pinch of salt. Leave the loaves to rise in a warm place for 15 - 20 minutes, or until they have doubled in size.
Place the loaves into the hot oven to bake for 10 minutes. Then reduce the heat to 180°C and bake for 40 - 45 minutes. Check if the loaves are cooked through, by tapping the top of the loaves, if they sound hollow they are ready.
Remove from the oven and leave in the tin for a few minutes before turning out to cool on a wire wrack.