October's Fresh From The Oven Challenge – Mixed Flour Seeded Loaf (Leftovers Loaf)

Like many avid bakers; I can’t resist the urge to try a new recipe. This in turn often requires buying a different variety of flour. Once the recipe has been made, appreciated, consumed in its entirety, it deposits half a bag of flour in the pantry & so the collection begins to accumulated. The other day I was hunting for plain flour, there was none, which is shocking because there was 15 bags of half used “interesting” flour. Sharpham park spelt (3 varieties), wholegrain, wholemeal, malthouse, rye, gram, buckwheat, amaranth, quinoa, Khorassan, not to mention 3 bags of gluten free blends I bought to trial for a friend whose coeliac. I can’t help it, I seem to compulsively buy flour. “How on earth do I have this many half used bags of flour?” followed by “When on earth did I buy that…” which was quickly caveated by “Oh god, when does it go off?”. Which lead to the ridiculous scene of Me & my very lovely friend Tara, who is extraordinarily patient with me in these moments of madness, sat on my kitchen floor surrounded by a sea of crumbled bags going through them eating finger fulls of raw flour & debating whether things were “on the turn”. I have the great pleasure of hosting this months Fresh From The Oven challenge, whilst I was debating what to make it dawned on me that I’m probably not the only one facing this flour dilemma. So I am challenge bakers to make a leftovers loaf which uses up some of that “interesting” flour which is knocking about in the cupboard. I’ve include the recipe for the loaf I made below but anything goes, use what you have! I can’t wait to see what everyone comes up with.

300g Doves Farm Organic Heritage Wholegrain
100g Bacheldre Organic Stoneground Rye Flour
100g Doves Farm Organic Malthouse Flour
7g Finely ground sea salt
7g Dried yeast
100g Sunflower seeds
25g Caraway seeds
50g Flaxseeds
50g Poppy seeds
75g Treacle
300ml Warm water
1 Egg
50g Sesame seeds

A large baking sheet lined with baking parchment.
Pre-heat your oven to 220˚C (425˚F or gas mark 7)

Combine the flours, yeast, salt & all the seeds (Excluding the sesame seeds) in a large bowl. Stir the treacle into the warm water, then gradually pour it into the dry ingredients, stirring with loose fingers to combine until the mix comes together to form a soft dough. Turn out on to a lightly floured surface & knead until the dough becomes smoother & more elastic this should take about 10-15 mins. Shape the dough into a round & slash a cross in the top with a bread knife. Transfer the dough to a clean bowl, cover with lightly oiled clingfilm & place in a warm spot to rise for 1 hour. Once the dough has doubled in size knock it back before shaping into a round. Place on a lined baking tray & prove in a warm place for 30 minutes. Glaze with beaten egg & a sprinkle of sesame seeds, decoratively slash the top with a bread knife. Bake in a pre-heated oven for 30-45 mins or until the loaf sounds hollow when the base is tapped. Transfer to a wire rack & allow to cool completely.

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Tagged: Baking, Heritage Wholegrain, Light Rye Bread, Malthouse, Mixed Flour Loaf, Rye, Seeded Loaf, Specialist Flours

Posted in: Bread, Cakes & Baked Treats, Food Blogging Challenges & Competitions, Fresh from The Oven, Recipes