Breville BEM800 brochure Mixed seed bread, Egg glaze

RECIPES

Mixed seed bread

INGREDIENTS

2 cups (300g) bread flour

2 cups (300g) wholemeal flour

2 tablespoons milk powder

2 teaspoons salt

3 tablespoons sugar

1 teaspoon bread improver

2 teaspoons Tandaco yeast

2 tablespoons oil

1¾ cups (440ml) water

2 tablespoons cracked wheat (burghul)

2 tablespoons sunflower seeds

2 tablespoons poppy seeds

2 tablespoons linseeds

Extra bread flour, for kneading Extra seeds, for top of bread

METHOD

1.Assemble Mixer using dough hook.

2.Place flours, milk powder, salt, sugar, bread improver and yeast into mixing bowl.

3.Using speed 1-2, slowly add the oil then the water to the dry ingredients. Mix for 30 seconds until a dough ball starts to form, add cracked wheat and seeds, mix for another 30 seconds.

4.Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable.

TIP

The dough should be well kneaded at this stage to develop the gluten that provides the elasticity to the dough and enables it to rise.

5.Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.

6.Remove the risen dough from the bowl and knead again on a lightly floured surface.

7.Shape dough into a roll shape to fit a large bread tin or divide into two to fit two smaller bread tins.

8.Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 40-50 minutes or until well risen. Remove plastic wrap.

9.Brush top of dough with Egg glaze (recipe page 59) and sprinkle with extra seeds if required and bake in a preheated oven at 200°C for 40-50 minutes or until cooked and golden brown.

10.Remove from pan and cool on wire rack.

Egg glaze

INGREDIENTS

1 x 60g egg, lightly beaten

2-3 tablespoons water

METHOD

1.Combine ingredients until smooth. Do not whisk.

2.Strain through a sieve if required. Brush glaze over dough.

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