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Before you jump to 50:50 multi-seed loaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
The benefits of healthy eating are now being given more attention than ever before and there are a number of reasons for doing this. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can modify their eating habits for the better by carrying out some modest changes.
The first change you can make is to pay more attention to what you purchase when you go to the grocery as it is likely that you are inclined to pick up many of the things without thinking. As an example, most probably you have never checked the box of your favorite cereal to see its sugar content. A great healthy substitute can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy every day. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
All in all, it is not difficult to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to 50:50 multi-seed loaf recipe. To make 50:50 multi-seed loaf you need 6 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make 50:50 multi-seed loaf:
- Take 250 g strong white flour
- You need 250 g strong wholemeal flour
- Take 250 ml warm water
- You need 7 g fast acting yeast
- You need 1 tsp black treacle
- Prepare 50 g mixed seeds
Instructions to make 50:50 multi-seed loaf:
- Add the flour and yeast together.
- Mix the treacle and water together. Add to the flour and yeast. Mix to a slightly sticky dough.
- Turn out on to a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
- Place in a lightly oiled bowl and cover with cling film or place in a prover and allow to rise for 40 minutes or until the dough has doubled in size.
- Knock back the dough and knead for another 3 -5 minutes. Adding the seeds as you go.
- Shape the dough into an ovoid to fit your bread tin. Place the dough into a lightly oiled tin and again allow to prove until doubled in size.
- Tip: To check if your bread has risen as far it can, lightly press a finger onto the loaf. If the indent springs back it can be left to prove for a bit longer. If the indentation stays then it’s time for the dough to be placed in the oven.
- Preheat your oven to gas 5/190c
- Allow the loaf to cook for 30-40 minutes until golden. The base of the loaf should sound hollow when tapped.
- Turn out onto a rack to cool.
- When cold slice or store as required.
Our Seeded Mighty Mini Loaf is baked with a blend of poppy, linseed, sunflower and millet seeds for a rich flavour, perfect with your favourite filling. Today, I am sharing for the multiseed version of this no-knead bread. I'm obsessed with seeds and grains in general, and always find them delicious in a In a word, there are only good reasons to add seeds in your food. Multiseed bread is perfect for breakfast, served with butter and jam for instance. Add in the mustard, brown sugar and rapeseed oil.
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