This bread recipe is a delicious and healthier alternative to store-bought bread and is perfect for those who love to bake.
The baking legend Mary Berry has revealed a homemade bread recipe that will surely leave your family or guests craving seconds. The former Great British Bake Off star’s judge brown seeded loaf is both tasty and more nutritious than shop-bought bread.
While it might be trickier than your standard loaves, it will definitely be worth the additional work. Mary originally featured the recipe in her book Mary Berry’s Baking Bible, and it has since appeared on The Happy Foodie website.
One home baker who tried the recipe left this review: “It took me a few tries to get it right, but I love this loaf.
“I did have trouble getting the middle done and resorted to taking its temperature to around 200°F. This was mostly due to my making one large loaf instead of two small loaves. I also add spices or flavouring and change the seeds up.”
Another commented: ” I love this recipe. I change the seeds depending on the season and sometimes add flavors. I usually check the internal temperature to make sure it’s 200 degrees Fahrenheit. It takes awhile since I typically do one boule instead of two small loaves.”
Mary Berry’s Farmhouse Brown Seeded Loaf
Ingredients
- 40g of linseed
- 150g of porridge oats
- 300ml of boiling water
- 450g of strong white flour
- 100g of strong wholemeal flour
- 50g of sunflower seeds
- One level teaspoon of salt
- 7g sachet of fast-action yeast
- About 350ml of warm water
To glaze
- A little milk
- A few extra porridge oats
Method
Measure the linseed and porridge oats into a bowl, pour over the boiling water, and mix. This can be done either by hand or with an electric mixer.
Once mixed, leave to absorb for about 10 minutes and allow to cool slightly. Combine the remaining dry ingredients with the warm water, stirring to create a soft dough.
Then knead by hand on a floured surface for roughly five minutes. Alternatively, you can utilise a mixer equipped with a dough hook.
Transfer the dough into an oiled bowl, cover with clingfilm and let it rise in a warm spot for approximately an hour to an hour and a half.
Then knead for a few more minutes and mould into a round loaf, or split and shape into two round loaves. Position on a baking tray lined with baking parchment, then put the baking tray inside a large plastic bag and allow to prove in a warm location for about 30 minutes, or until the dough has doubled in size.
In the meantime, preheat the oven to 220°C/Fan 200°C/Gas 7. Once the dough has risen, glaze with milk and sprinkle with oats.
Bake in the oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Allow to cool on a wire rack before serving.
