Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, 50:50 multi-seed loaf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Knead the dough on a lightly floured surface for another minute to knock back the air. Starring: Amitai Marmorstein, Andrea Brooks, Andrew Airlie and others. Soft sandwich loaf packed with lots of yummy seeds - lovely with jam.

50:50 multi-seed loaf is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. 50:50 multi-seed loaf is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook 50:50 multi-seed loaf using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make 50:50 multi-seed loaf:

1. Take 250 g strong white flour
2. Make ready 250 g strong wholemeal flour
3. Prepare 250 ml warm water
4. Prepare 7 g fast acting yeast
5. Take 1 tsp black treacle
6. Make ready 50 g mixed seeds

Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. The distinctive character of this delicious bread is created by your chosen mixture of seeds. Shape the dough and put it into your prepared tin.

Instructions to make 50:50 multi-seed loaf:

1. Add the flour and yeast together.
2. Mix the treacle and water together. Add to the flour and yeast. Mix to a slightly sticky dough.
3. Turn out on to a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
4. Place in a lightly oiled bowl and cover with cling film or place in a prover and allow to rise for 40 minutes or until the dough has doubled in size.
5. Knock back the dough and knead for another 3 -5 minutes. Adding the seeds as you go.
6. Shape the dough into an ovoid to fit your bread tin. Place the dough into a lightly oiled tin and again allow to prove until doubled in size.
7. Tip: To check if your bread has risen as far it can, lightly press a finger onto the loaf. If the indent springs back it can be left to prove for a bit longer. If the indentation stays then it’s time for the dough to be placed in the oven.
8. Preheat your oven to gas 5/190c
9. Allow the loaf to cook for 30-40 minutes until golden. The base of the loaf should sound hollow when tapped.
10. Turn out onto a rack to cool.
11. When cold slice or store as required.

MULTI-PURPOSE —What other dishes work well with our loaf pans for baking? They are excellent for side dishes, desserts, quiches, and more. Always good travelers, use them for holiday family gatherings, picnics, road trips, large event preparations, or just because! Small baked bun on brown mat. Traditionally baked on the sole of the oven and packed full of seeds, grains and sprouted rye soaked in sourdough for a distinctive flavour.

So that is going to wrap it up for this exceptional food 50:50 multi-seed loaf recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!