This lovely bread loaf won’t make you disappointed. It’s a moist and semi-coarse bread that I think is perfect for a slice of bread for breakfast. If you would like to add dried fruit or nuts, it’s a perfect base to experiment with.
Ingredients (1 loaf):
- 1 1/2 tsp dry yeast
- 250 g strong white bread flour or all purpose flour
- 2 cups water
- 1/2 cup milk
- 1 tsp salt
- 1 tbsp honey
- 2 tbsp canola oil
- 450 g wholemeal flour or wheat flour
- 1 cup sunflower seeds
Add dry yeast and white bread flour into a stand mixer bowl. Let rest for a couple of minutes. Add the water, milk, salt, honey and oil and mix it on medium speed. Then add the wholemeal flour and the sunflower seeds and mix it all together dough. The dough should still me sticky, only just stick together and be even and loose. Cover with a kitchen towel, place it in a dark place in room temperature and leave to ferment until the next day (12 hours).
Grease a rectangular bread pan/tin. Scrape the dough into the tin and leave to ferment for another 30 minutes.
Pre heat the oven to 450°F.
Bake the bread for 10 minutes, then lower the oven temperature to 400°F and continue to bake the bread for another 30 minutes. Scoop the bread out onto a rack to cool down.
Slice the bread and serve with butter and cheese. Freeze the slices of bread you don’t eat the first day and you will have fresh baked bread also when you defrost the slices another day.