Updated: Feb 23
Warm freshly-baked bread is one of life’s little big luxuries...and it’s one that we’re celebrating today, especially, with the start of Real Bread Week.
Real Bread Week is the annual campaign designed to get more people baking their own bread, and taking advantage of the health benefits of fresh, wholesome additive-free loaves.
Bread-making at home is a skill that is easier to master than we might think, and with so much scope for creating new and exciting recipes, it’s an activity well worth turning our time and creativity to this week...and beyond.
To help showcase the potential for crafting healthy bread at home, we’ve teamed up with Munchy Seeds to produce the ultimate wholesome seeded loaf. This delicious 'bread with bite' boasts all the density and crunch that toast, sandwich and soup-dunking dreams are made of, making it one to watch while the working/lunching from home trend looks set to continue.
Munchy Seeds’ roasted seeds are also naturally rich in protein, iron, fibre, vitamins and minerals, as well as being available in a delicious range of sweet and savoury flavours.
We used the 'mega omega' blend in this wholemeal loaf, but their tasty seeds are also great for snacking on straight from the bag, on yoghurt, in cakes or sprinkled on fruit.
For the full wholemeal bread how-to, head over to our Instagram stories.
500g strong wholemeal bread flour
7g sachet dried yeast
1tbsp golden syrup
Oil for greasing
50g Munchy Seeds Omega blend
1 egg yolk
Add the flour to a large bowl with the yeast.
Mix the syrup with 250ml warm water.
Stir the water/syrup solution into the flour to make a sticky dough, adding more water if required.
Knead the dough on a lightly floured surface for 10 mins until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a sheet of oiled cling film. Leave in a warm place for approx 1 hour until doubled in size, then knead the dough again for 5 mins, folding in most of the seeds.
Lightly oil a loaf tin.
Shape the dough into an oval roughly the same length as your tin.
Place the dough in the tin and cover with oiled cling film for 40 mins.
Heat oven to 200C/180C fan/gas 6.
Glaze the top of the loaf with the egg yolk (lightly beaten) and sprinkle over the remaining seeds.
Bake in the oven for 40 mins until the bread appears golden brown.
Leave to cool on a wire rack for at least 30 mins before slicing.
Sponsored by Munchy Seeds