Miracle Bread Print E-mail
Written by Angie Jefferson, 2004   
Image If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased baking sheet and bake for 15-20 minutes.  




Preparation time: 20 minutes, plus proving

Cooking time: 30-35 minutes

300g (10oz) strong plain white flour, plus extra for dusting
350g (111⁄2oz) strong plain wholemeal flour
50g (2oz) soya flour
2 tsp salt
2 tsp fast-action dried yeast
1 tsp caster sugar
2 tbsp sesame seeds
2 tbsp poppy seeds
2 tbsp golden linseeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
450ml (3⁄4 pint) warm water
1 tbsp flax seed oil
2 tbsp malt extract
Mixed seeds, for scattering

Mix the flours together in a large bowl. Stir in the remaining dry ingredients. Make a well in the centre and gradually add the warm water, oil and malt extract to form a soft dough.

Turn out on to a lightly floured surface and knead the dough for about 10 minutes, or until smooth and elastic. Return the dough to the bowl; cover with a clean, damp cloth and leave to rise in a warm place for at least 11⁄2 hours, or until doubled in size.

Pre-heat oven to 220ºC/425ºF/Gas Mark 7.

Lightly oil 2 x 1kg (2lb) loaf tins. Knead the dough again, knocking out the air, then divide in half. Shape the dough into 2 loaves and press into the prepared tins. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the tins.

Brush each loaf with a little water and scatter over a few mixed seeds. Bake in the oven for 30-35 minutes, or until risen and golden brown.

Leave in the tins for 10 minutes, then transfer to a wire rack to cool.

Makes 2 loaves or 24 rolls
 
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