Who can ever resist a warm slice of freshly baked bread? This recipe is easy to make and needs nothing more than adding your favourite topping. The heartiness of this recipe is enhanced by the addition of the nutrient rich Wattleseed, a mainstay in the diets of indigenous Australians for more than 40,000 years. The subtle coffee-chocolate flavour adds complexity to its whole grain taste.
- 1 2/3 cups warm water
- 2 tablespoons raw honey
- 4 teaspoons dry yeast
- 3 tablespoons olive oil
- 5 ¼ cups of whole wheat plain flour
- 1 teaspoon ground wattleseed
- 2 tablespoons sunflower seeds
- 2 teaspoon salt
Wet Ingredients: Combine water, honey, yeast and olive oil in a jug and set aside for about 10 minutes, to allow the yeast to bubble up.
In a large mixing bowl combine the flour, Wattleseed and salt.
Pour in the wet ingredients and mix using a butter knife. Tip onto a lightly floured surface and knead for about 5 minutes. Depending on the type of flour used you may need to add a little more water if it feels too dry.
Brush the inside of your bread baking tin with some olive oil then sprinkle with 1 tablespoon of sunflower seeds. When you have finished kneading the dough press it into the prepared tin. Loosely cover the dough with plastic wrap and place in a warm spot to rise, about 1 to 2 hours.
Preheat the oven to 200C when dough is nearly ready to bake.
Once the dough has nearly doubled in size gently remove the plastic wrap and carefully make two cuts across the surface of the dough with a sharp knife to allow the bread to expand as it cooks. The top can be brushed with a little oil or water and then sprinkled with remaining sunflower seeds.
Cook for approximately 30-40 minutes, or when tapped makes a hollow sound. Finally place the loaf on a cooling rack until ready to eat.
Can be served warm with butter or your favourite topping.
> This recipe was adapted from Carole Clements Baking Book.