WHOLEMEAL BREAD RECIPE with nuts and/or seeds
350g Farine Integrale (wholemeal) or Farine d’Epautre (spelt)
350g Farine 110 or 80 (semi-wholemeal or semi-refined)
2 x 5ml spoons sugar
1 x 5ml spoon salt
nuts and seeds as preferred
1 x 15ml spoon oil
425ml hand hot water
1 x 5ml spoon sugar
2 packs dried yeast
Mix yeast with water and 5ml sugar and leave for 15 mins until frothy.
Mix dry ingredients well, add yeast mix and oil gradually and mix well. Knead dough until soft and springy. Leave in a greased bag in a warm place to double in size. Knead again back to original size. Shape as desired and put into 1 large or 2 small greased loaf tins. Leave to rise again in the greased bag.
Sprinkle with poppy or sesame seeds and press into the dough.
Bake in hot oven for approx 25 minutes.
Leave to cool for 5 minutes before turning out onto a wire rack.
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