7-grain sandwich loaf with mixed seeds

Published on 15 April 2021

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Soft and fragrant for breakfast jam or chocolate spread, also lovely with cured meats and cheese. The original says it keeps a week in a food bag.

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INGREDIENTS FOR A 12 X 30 TIN

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Introductory photographs from the original

0 steps completed out of 15

1.Step 1 of 15
I put flour and oil in mixer.
2.Step 2 of 15
I add yeast.
3.Step 3 of 15
Sugar.
4.Step 4 of 15
Cumin seeds.
5.Step 5 of 15
I mix slowly with K-beater, gradually pouring water.
6.Step 6 of 15
Once combined, I change to hook and knead about 15 minutes until smooth but not sticky, adjusting water for flour absorption.
7.Step 7 of 15
Near end, I add salt and knead briefly.
8.Step 8 of 15
I turn elastic dough onto a lightly floured surface.
9.Step 9 of 15
I briefly knead by hand into a ball, cover in large bowl and rise in switched-off oven with light on for 3 hours.
10.Step 10 of 15
After 3 hours it should double.
11.Step 11 of 15
I flatten into a rectangle as long as tin.
12.Step 12 of 15
I roll into a cylinder.
13.Step 13 of 15
I line loaf tin with parchment and add roll.
14.Step 14 of 15
I cover and rise in switched-off oven with light on for 1 hour until rim. I gently brush water and add seeds, heat oven to 220°C and bake for 10 minutes, then 180°C for about 30/40 minutes.
15.Step 15 of 15
Once golden, I unmould and cool on rack.

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