10g Fresh Yeast
250ml Warm Water (1 part boiling, 2 parts cold)
500g Dorringtons Multiseed Mix
White Flour for Kneading
Preparation Time – 20 minutes (plus resting time)
Baking time – 35 minutes
1) Crumble the yeast into half (125ml) of the warm water and leave for 10 minutes, until the yeast is bubbling and fizzing on the surface.
2) Put the Dorringtons Multiseed Mix into a large bowl and add the water, a little at a time, whilst mixing to form a soft dough. Add the yeasted water first followed by the plain warm water.
3) Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
4) Place the dough back in the bowl and cover with a tea towel. Leave to rest in a warm place for 1 hour.
5) Once the dough has doubled in size, remove from the bowl and knead on a lightly floured surface for 5 minutes. Shape the dough and place into a loaf tin. Cover with a tea towel and leave to rest for 30 minutes in a warm place. Preheat the oven to 210˚C (fan).
6) Uncover the bread and using a sharp knife, diagonally score the top of the loaf 3 or 4 times.
7) Optional – To give your loaf a nice shine when baked, lightly whisk an egg in a small bowl and brush over the top of the unbaked dough.
8) Bake for 30 – 35 minutes until well risen and deep brown in colour. To check the loaf is baked, turn out of the tin and tap the bottom. If it sounds hollow, it is baked. Return the loaf back to the tin and cool for 5 minutes before turning out onto a wire rack to cool fully.
Note – If you are using dried yeast, use a 7g packet and mix into the Multiseed Mix before adding the water.