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Seeded sandwich loaf

Seeded Light Wholemeal Loaf

A seeded loaf using a mix of wholemeal and white flour
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Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings: 1 loaf
Course: Breakfast, Lunch, Side Dish
Cuisine: English
Calories: 193
Ingredients Equipment Method

Ingredients
  

  • 80 g strong wholemeal bread flour
  • 360 g strong white bread flour
  • 260 g Luke warm water (36 - 39 °C) 1/3 boiling to 2/3 cold water
  • 5.5 g instant yeast
  • 7 g salt
  • 20 g oil
  • 40 g seeds The choice of seed is up to you. I use a mix of pumpkin and sunflower

Equipment

  • 1 2lb pullman loaf tin
  • 1 jug
  • 1 mixing bowl
  • 1 mixer with dough hook While a mixer makes light work of kneading, you can do it by hand for the same length of time.
  • 1 dough/bowl scrapper
  • Cling film A disposable shower cap can be used, with the added bonus of being reusable
  • oven
  • scales

Method
 

Activate yeast
  1. Add 172g cold water to jug
    260 g Luke warm water (36 - 39 °C)
  2. Add 88g boiling water to jug
  3. Sprinkle yeast on to the water and stir
    5.5 g instant yeast
  4. Set aside for 10 minutes to allow the yeast to fully activate. Foam will start to form on the surface.
  5. Add oil to water and yeast
    20 g oil
Prepare dry ingredients
  1. Add all the dry ingredients except the salt to the mixing bowl
    80 g strong wholemeal bread flour, 360 g strong white bread flour, 40 g seeds
Initial mix and rest
  1. When the yeast is ready (10 minutes) pour into the dry ingredients and mix to a shaggy dough
  2. Allow the shaggy dough to rest for 10 minutes
Knead dough
  1. Add salt to the dough
    7 g salt
  2. Mix the dough for 15 minutes on a low to medium speed or knead by hand for 15 minutes
First proof (bulk rise)
  1. Tip the dough onto a work surface
  2. Using your hand and a scrapper to shape the dough into a tight ball by pushing your scrapper under the dough on the side and with a rotating motion pulling the dough towards you. The surface of the dough will tighten as you repeat the pulling motion. Repeat four or five times.
    Your ball of dough will have a tight surface and should be easy to handle.
  3. Lightly oil the mixing bowl and place the dough back into the bowl using the scrapper to lift the dough and your hand to support the side of the dough.
  4. Cover the bowl with cling film or shower cap and place a tea towel over the top
  5. Place the bowl into a warm place out of the wind for approximately an hour or it doubles in size. At 20 °C it should take an hour
Shape and second proof
  1. Lightly flour the work surface
  2. Remove the tea towel and cling film/shower cap. Ease the dough away from the edge of the bowl
  3. Tip the dough onto the floured work surface
  4. Flatten the dough into a rectangle, knocking out the air. Working up the long edge, take the edge and fold into the centre, pushing the dough in the centre. Repeat up the other long edge.
    shaping dough for sandwich loaf
  5. From the short edge roll the dough up tightly. As you roll the dough will push out the sides and should end up the same length as the pullman tin.
  6. Line the pullman tin with parchment paper
  7. Place the dough into the pullman tin
  8. Cover with cling film/shower cap and tea towel. Place in a warm place for 30 - 45 minutes
Bake
  1. When the dough has risen to the edge of the pullman tin it is ready to bake.
  2. Remove the tea towel and cling film/shower cap
  3. Place the tin in the centre of a cold oven and bake for50 at 180 °C/ 190 °C
  4. After 50 remove from the oven. To check if the bread is done, remove the loaf from the tin and tap the bottom of the loaf. It should sound hollow.
    If not quite down, return the loaf to the tin and place back in the oven for a further 5
  5. When baked, remove from the tin and allow to cool for at least an hour before slicing.