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Bakes Breads Lunch Recipes

Easy Single Rise Daily Seeded Bread

My daily bread – half seeded loaf

This is a single rise easy loaf that is perfect to make everyday or every other day. It’s quick and simple to make. Easier than going to the shops and not full of preservatives. You can either cold rise overnight and bake first thing or mix in the morning and bake for lunch.

I generally prefer a wholemeal loaf, but prefer to keep it not too heavy. To achieve this I use a mixture of white and seeded flour and add a bit of honey. Also to keep the dough airy like with ciabatta you don’t knock any of the air out.

The dough can be shaped into one large loaf or split into four batons.

It’s perfect for sandwiches or a cheese plate, whatever takes your fancy.

Ingredients

  • 250g seeded flour
  • 350g strong white bread flour
  • 1 tsp sea salt
  • 7g packet dried yeast
  • 1 tbsp honey
  • 500ml warm water (cold for overnight)

Equipment

  • Mixer with dough hook (if you have one)
  • Plastic shower cap
  • Optional – Silicone bowl, which makes it easier to turn out
  • Dough cutter or knife

Bread making method using a mixer

  • Weigh the flour straight into the mixing bowl and add the yeast on one side and the rest of the dry ingredients, plus the honey, on the other.
  • Then add 2/3 of the water and switch the mixer on lowest setting.
  • When the water is combined add the remaining water.
  • The dough should now look slightly on the wet side.
  • Turn up the speed one notch and leave to mix for five minutes.
  • The dough should now look nice and smooth.
  • Give the dough a quick knead by hand in the bowl, to make sure it springs bake. If it doesn’t turn out onto a floured surface and knead for a couple of minutes.
  • Now return to the bowl or place in the silicone bowl. Cover and leave to rise.

Bread making method by hand

  • Weigh the flour straight into the mixing bowl, add the yeast and mix through.
  • Put the remaking ingredients in a jug, add the water and whisk together.
  • Make a well in the middle of the flour mix and then add 2/3 of the water into the well
  • Either using your fingers or a fork stir around the edge of the well to combine.
  • Add most of the remaining water and mix again.
  • If there are still extra bits of flour add the remaining water.
  • Now knead the water for 5-10 minutes until it’s looks nice and smooth and springs back when to touch it.
  • Now return to the bowl or place in the silicone bowl. Cover and leave to rise.
  • This can either be over night for a cold rise or for 1-2 hours with warm water

Baking

Remember don’t knock the air out.
– place a tray of water on the bottom shelf of the oven and the shelf for the bread in the middle.
– Then put the oven on at 180c.
– Flour a baking tray (about 30x40cm)

To make a large loaf

  • Simply turn the dough out onto the tray with floured hands and lightly shape into long loaf shape.
  • Make sure all the dough is covered in flour and square of the sides with the palm/ edge of your hands.
  • Then cut four deep cuts across the loaf.
  • If the oven has heated up place the loaf in the oven for 25 minutes.

To make 3 batons

  • Turn the dough out onto the tray with floured hands and cut the dough into 3 lengthways.
  • Then lightly shape each strip into an even baton shape.
  • Make sure all the dough is covered in flour and square of the sides with the palm/ edge of your hands.
  • Then cut four deep cuts across each baton.
  • If the oven has heated up place the loaf in the oven for 20 minutes.
  • For both types of loaf when the time is up take out the oven and tap to check it sounds hollow.
  • Then put on a rack to cool.

Enjoy, spread with peanut butter, fill with salami, toast, dip in baked Camembert, eat with Baked Eggs