AKA “This-is-good-for-you-loaf”.
The local food in Newfoundland can be generously categorized as “hearty”: let’s just say that scrunchions, or rendered pork lardons, form an integral part of the regional cuisine. Don’t get me wrong, we ate really well for the most part – lobster, cod, rhubarb, bakeapples – but I was just craving healthy food when we got home. Apparently there are these green things called vegetables…
After many days of hiking though, the midday sarnie is proving difficult to give up. Instead of the god awful plastic sliced stuff that was the only bread around in Newfoundland, I would have loved to take slices of this nourishing loaf, maybe with some good sharp cheese and a crisp apple… And it’s dead easy too – no kneading, no shaping, just squish it all together and bake. I’ve adapted it slightly from the original, using different seeds, a longer soak and white wholemeal flour instead of white and spelt. Yum.
See this and more yummy yeast products at Yeastspotting.
Seeded wheat and rye loaf
Adapted from Dan Lepard in the Guardian. Makes one 2lb loaf.
Ingredients
- 300g mixed seeds (I used pumpkin, sunflower, linseed and hemp)
- 300ml water
- 50g dark brown sugar
- 2 tsp dried yeast
- 25ml olive oil
- 250g rye flour
- 150g white wholewheat bread flour
- 1 tsp salt
- A handful of extra seeds for the topping – I used black sesame
Instructions
- Toast the seeds for 15 minutes, spread out on a baking sheet at 180˚C in the oven.
- Put the hot seeds in a large mixing bowl, cover with the water and leave to cool for an hour.
- When the water is tepid, mix in the yeast and sugar and leave to get a head start on fermentation for 10 minutes or so.
- Now mix in the rest of the ingredients, add a little more water if needed just to bring everything together in a stiff, not too sticky dough. Cover and leave for 10 minutes.
- Knead lightly for 10 seconds, then leave to rise for 45 minutes. Meanwhile preheat the oven to 200˚C.
- Line a 2lb loaf tin with non stick paper. Shape the dough into a sausage of the same dimensions of your tin and squash it in. Brush with water and sprinkle with the topping seeds. Leave to prove until just very slightly risen, by a quarter (make a mark on the non stick paper). Dan says it’ll crumble if you leave it too long.
- Bake for 45 minutes. Take out of the tin and wrap in a teatowel and leave overnight.
- Slice quite thinly and eat with cheese, smoked fish, salted butter, speck…
Preparation time: 5 hour(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
(But of course this bread was made for Marmite. Slather away.)
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