SEEDED COB LOAF

Seeded Cob Loaf

Love whole grain bread, add seeds and I’m yours for the asking! (Cheap date!)

I had made some of my delicious lemon curd and needed some bread to go with and this was what happened…hope you likee…(that’s just a hint to hit the ‘Like’ button on  Facebook…go on, do it!)

NEED:

50g each whole wheat, quinoa and buckwheat

30g fresh yeast

300g water

20g raw honey

30g + some extra spelt flakes

250g bakers flour

1 tsp Murray River pink salt flakes

Handful pecans, shelled

2 tbsp each chia seed, linseed, sunflower seeds, sesame seeds

Water for brushing

Pizza stone

DO:

Place wheat, quinoa and buckwheat into Thermo bowl and mill 1 min/speed 10.

Remove from bowl and set aside.

Place yeast, water and honey into Thermo bowl and warm 2 min/37ºC/speed 1. Add milled grains, spelt flakes and bakers flour and salt to bowl and mix 6 sec/speed 6. Add pecans and knead 2 min/Interval.

Tip dough out onto floured board over which you have sprinkled a handful of spelt flakes. Knead by hand, into a tight ball, incorporating all the spelt. Place onto a piece of baking paper and prove in warm draft free place (in winter, a closed car is perfect, just don’t forget it!!)

Meanwhile, preheat the pizza stone in a bread baking setting in your oven if you have one, at 220ºC. When bread has risen, slash a large cross on the top of the dough, brush with water and then sprinkle with seeds, making sure they attach. Bake for 20 minutes until sounding hollow when tapped.