Seeded Cob Loaf

Rated:

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!)

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Need

  • 50 Grams whole wheat
  • 50 Grams quinoa
  • 50 Grams buckwheat
  • 30 Grams fresh yeast
  • 300 Grams water
  • 20 Grams raw honey
  • 30 Grams spelt flakes, plus a little extra
  • 250 Grams bakers flour
  • 1 Teaspoon pink salt flakes Pink salt flakes BUY
  • 1 Handful pecans, shelled
  • 2 Tablespoons chia seeds
  • 2 Tablespoons linseeds
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons sesame seeds
  • Water for brushing
  • Pizza stone

Do

1  

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

2  

Remove from bowl and set aside.

3  

Place yeast, water and honey into Thermomix bowl and warm 2 min/37ºC/speed 1.

4  

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.

5  

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!!)

6  

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.

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