25 September 2012



2-3 cups plain flour
3 cups whole grain flour
2 cups warm water
sunflower seeds
30 g fresh backer´s yeast
3 tbsp canola oil
herbs de provence
1 tsp sugar


in a large bowl, mix 2 cups of plain flour, yeast, sugar and water. set aside for 30 min (until big and bubbly) in a warm place covered with a dishtowel.
add 2 cups of whole grain flour, 2 tbsp oil, salt and herbs. mix into a firm dough. turn it onto a floured surface and knead for a few minutes until smooth and elastic (you may need to add another cup of flour and some water).
let the dough rise for 30 min (or until doubled in size) in a greased bowl, turning once to cover the surface of the dough.
punch down, knead again and divide into 2 loaves or round form bread and place on the backing paper. cut the surface of the loaf and sprinkle with sunflower seeds.
preheat the oven to 175 degrees C letting the bread rise in a meanwhile. bake it for around 40 min.
to check if its cooked: the loaf should sound hollow when knocked.
leave the bread to cool completely before slicing and serving.

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