This is my first attempt at baking a loaf. I choose it from the Low GI cook book by Louise Blair.
Louise is a home economist and food stylist, specializing in healthy recipes She is a consultant for Diabetes UK and is the author of a number of books including Quick Cooking for Diabetes.
I don’t know about you but I find it unappealing to have recipes without photographs. Part of the appeal is the look. I know there can even be a bit if salivating when we see something that looks great even though we have never tasted it.
So I chose this recipe for two reasons. Firstly, it did have a photo in the book to let me see what it should look like. And secondly, the nutritional value was pretty good.
Per serving it had 165 Kcals 8g Protein 23g Carbs and 7g Fat
This bread is quite a heavy full loaf. Packed with nuts and seeds, it is something to eat as a snack with perhaps, soft cheese on top. Having said that it is a beautiful loaf, surprisingly easy to make and does take away the hunger between meals in a healthy and nutritious manner.
Just before we get to it. As I said this is my first time baking a loaf, so when I read about kneading, I felt I better look on you tube for the best method. In the videos it shows them pushing away from you from the middle of the loaf folding over, giving a quarter turn and repeating. All looked lovely and easy. However, when you do that it this bread you will find it appears to rip at times and almost fall apart. My fear was that I wasn’t doing it right, and expected to find big holes in the loaf, but it was perfect. I think the videos online are simple flour loaves, whereas this loaf is about half flour and the rest nuts and seeds. So don’t despair if it doesn’t appear to knead correctly, keep at it and at the final point keep it nice and tight and it will look and smell wonderful.
So let’s get to it.
450g wholemeal flour, plus extra for dusting
1 teaspoon salt, I used Lo Salt, or if you have SoLow it is better
100g mixed seeds, pumpkin, sunflower and poppy
25g bulgar wheat
7g dried yeast
50g mixed nuts, hazelnuts and walnuts chopped. (I don’t not know the best way to chop nuts so I simply place each one between two spoons and squeeze together, always works)
6 spring onions, sliced
50g Parmesan cheese, freshly grated
1 tablespoon clear honey
300 ml (1/2 pint) warm water
Oil, for oiling
1 In a large bowl, mix all the ingredients, except the honey and water, together. Blend the honey with the water, then stir into the flour mix and form into a dough.
2 Tip out on to a lightly floured surface and knead for 5 minutes until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to prove in a warm place for 2 hours until doubled in size.
3 Re-knead the dough for 5 minutes, shape into a round and place on a baking sheet. Cover with a damp cloth and leave to prove again for 1 hour. Bake in a preheated oven, 220C Gas mark 7 for 30-35 minutes until it sounds hollow when tapped.
And there it is. You will be getting a fragrant rustic aroma around the kitchen and a truly rustic mouthful of flavour.