Ingredients
- 400 g very strong wholemeal bread flour
- 100 g strong white bread flour
- 7 g easy bake yeast
- 1½ tsp salt
- 50 g butter (unsalted, melted)
- 1 tbsp unrefined light muscovado sugar
- 300 ml warm water
- 1 tbsp bicarbonate of soda
- 1 tbsp honey
- 1 egg (free range, beaten)
- a handful sesame seeds
- a handful poppy seeds
- a handful lin seeds
Directions
- Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
- Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
- Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 2 hours depending on how warm your kitchen is.
- Knock back the dough by gently kneading just 5 times to get the air out. Line two baking sheets with baking parchment and grease the parchment. Cut the dough into 9 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on the sheets – they’ll need room between them for growing.
- Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 220°C (200°C fan, gas mark 7) and fill a large saucepan with water.