Vegetarian
Comments 4

Quick Golden Multi-seed Bread

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There is nothing more appealing than the smell and look of fresh bread from straight out the oven. It sends you drooling, scrambling for the bread knife or the first opportunity to rip a piece out of its side to smother it with cool butter, jam or chocolate spread. In this case chocolate spread won: it was a delicious combination of Nutella with the crunchy seeds and malty taste of the fluffy bread that made my midday brunch most satisfying.

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And to think that only a couple of hours earlier this loaf of bread was merely a packet of bread mix, olive oil and a bit of water away from becoming delicious! This is probably the most surprisingly tasty bread mixes I have made: the dough turned into deep caramel the moment I started to add water to the mix. I was also tempted at some stage to add honey to the mix, in fear the bread would be bland, but it wasn’t necessary. The bread was fluffy and had a slight sweetness to it.

The following day the bread was a little firmer, probably because I put it in the fridge wrapped in cling film. This actually made it good for toasting. Every once in a while it’s nice to treat yourself to some home made bread, the downside is you feel obliged to eat it all yourself so I would recommend making rolls so that you can share it among your friends and family.

Golden Multi-Seed Bread

Ingredients:

1 packet of Sainsbury’s Golden Multi-seed Bread Mix

15 ml Olive Oil or 25g butter

320 ml luke warm water

Method:

(to bake by hand0

1. Rub the bread mix with the butter or oil in a bowl with your fingertips until the mixture resembles fine breadcrumbs. Gradually add the water to form a soft dough.

2. Knead well on a floured surface for 10 minutes until smooth and elastic, then place it back in the bowl, cover with lightly oiled cling film. Leave the dough in a warm place for one hour to rise and double in size.

3. Knead well again on a floured surface for a few minutes, place in a greased 2lb loaf tin. Or shape the dough into 8 equal sized balls and placed in a round tin (as pictured above).

Cover with lightly oiled cling film. Leave the dough in a warm place for half an hour to rise again and increase in size. Preheated oven 230oC/450oF/Gas mark 8

4. Remove cling film and bake in the top of the ovenfor 30 minutes or until golden brown. Then brush with melted butter to give the warm bread a glossy shine and buttery taste.

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