Home-made seeded granary bread
Ingredients 500g (1lb) granary flour 1/2 tbsp dried yeast 1/2 tsp sugar 1 tbsp vegetable oil 1 small tsp each caraway seeds, aniseed and fennel seeds about 1/2pt hot water 2 tsp salt Method MIX the sugar and dried yeast with 1/4pt hot water in a jug, cov
500g (1lb) granary flour
1/2 tbsp dried yeast
1/2 tsp sugar
1 tbsp vegetable oil
1 small tsp each caraway seeds, aniseed and fennel seeds
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about 1/2pt hot water
2 tsp salt
MIX the sugar and dried yeast with 1/4pt hot water in a jug, cover and leave to froth for about 10 minutes.
Meanwhile, warm a large mixing bowl and add the flour, mix in all the seeds and the salt.
When the yeast is beginning to froth up, make a well in the centre of the flour, pour in the oil, then the yeast mixture, mix well.
Add more hot water gradually, kneading with your hands and mixing all together until you have a soft, but not too wet dough. Knead for about 5 minutes on a floured board.
Put the dough back in the warm bowl, cover and leave to rise in a warm place until doubled in size.
Grease a 1lb loaf tin. After the first rising, knock the dough down again and knead for another couple of minutes, then shape into a loaf and put in the prepared tin. Cover and leave the dough to rise again until it just comes above the top of the tin.
Pre-heat the oven to 210 deg C/Gas Mark 7/420 deg F. Bake the loaf for 10 minutes in the hot oven, then reduce the heat to 175 deg C/Gas Mark 4/340 deg F and continue baking for a further 30 minutes. Remove from the tin and cool on a rack.