Hilda's Seed Loaf


Working Method

  1. Place all ingredients into machine. Mix for 2 minutes slow and 8 minutes fast. Dough temp. 28° C - 30° C.
  2. Bulk fermentation: Allow the dough to rest in a bucket for ±10 minutes before working off.
  3. Brush tins with chipan. Scale off at 550g for small loaf tins.
  4. Sprinkle with a mixture of poppy, sesame & sunflower.
  5. Prove at 40° C and 80% humidity till required height is reached.
  6. Bake at 220° C for ± 40 minutes.
  7. Remove bread from oven immediately and depan.
  8. Place in bags and seal as soon as bread is cool.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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