Seeded Wholemeal Quick Bread

Seeded Wholemeal Quick Bread
NZ $0.00

The smell of home-made bread is just so comforting. In this busy, time-poor world of ours we think that it takes too long and is difficult to make bread from scratch. How wrong we can be. This bread is super quick to make. In a little over an hour you can have 2 loaves of warm, fresh bread ready to enjoy.

I make this bread once a week. Pop it in the oven while I am preparing dinner. By bedtime it is cooled and ready to put away, fresh bread for Hubby’s lunches.

It is a hearty wholemeal bread that you can add your favourite flavour additions too – oats, seeds, nuts.

** Please note: this bread is NOT gluten free! **

This bread uses a sourdough starter to add extra flavour to the bread. Details on making a starter are at the bottom of the page.

Ingredients

2 ½ cup high grade white flour

3 cup wholemeal flour

1 Tablespoon instant dry yeast

2 cup combination of oats &/or mixed seeds &/or nuts

1 teaspoon salt

3 cup warm water

2 teaspoon cider vinegar

1 cup sourdough starter **

1 Tablespoon honey

Method

Set the oven to preheat to 80oC. Grease and flour 2 loaf tins.

Combine the dry ingredients in a large bowl, stir. Make a well in the middle of the dry ingredients. Dissolve the honey in the warm water, the add all the wet ingredients to they dry. Mix thoroughly to make sure all is well combined. The mix is quite wet.

Divide the dough evenly and spoon into the two the prepared loaf tins. Smooth down the top of the loaves with lightly oiled hands. Place the loaf tins into the 80oC oven for 20 minutes. Turn the temperature up to 210oC and cook for a further 35 minutes. Remove from the oven and turn the bread out of the tins straight away to cool on a rack.

Variations

I am sure that you could mix up the flours and use different types, but I wouldn’t recommend using less than 2 c of high grade flour or the bread will be very dense.

For bread rolls divide the dough between greased and floured muffin tins; only fill the muffin tins to ¾ filled. Will make about 24 muffin-rolls.

If not using Sourdough Starter add ¾ cup of warm water instead.

** Sourdough Starter Tips

To make a sourdough starter, in a glass or pottery jar, mix together ¼ c each of high grade white flour and water and leave for a few days to start fermenting. To get a starter going quicker add ½ tsp of instant dried yeast to the flour and water. Cover the jar with a cloth to keep out insects but to allow the gas produced by the starter to escape.

Feed the starter daily with a minimum of 1 Tbsp. white flour + 1 Tbsp. warm water. Amounts to feed will depend on how often you are going to be using the starter, just stick to the 1:1 flour water ratio. Mix with a wooden or plastic utensil, do not use metal.

Make sure you have at least 1 ¼ c of starter before you make up the bread as you need to have about ¼ c of starter to start building it up again for next time.

If you are going away you can keep the starter in the fridge, unfed, for up to a week. Allow it to warm up again before feeding or using. Otherwise simply keep the starter on the kitchen bench.

To see how quick and easy it is to make this delicious bread please head on over to You Tube to watch a video.