Name: Mixed grain loaf
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1/4 cup (45g) cracked buckwheat; 1/2 cup (80g) burghul; 1/4 cup (50g) kibbled rye; 3 teaspoon (10g) dry yeast; 1 teaspoon white (granulated) sugar; 3/4 cup (180ml) warm milk; 1/4 cup (60ml) warm water; 2 1/4 cup (335g) white plain (all-purpose) flour; 1/2 cup (80g) wholemeal plain (all-purpose) flour; 1 teaspoon salt; 1 tablespoon linseeds; 2 teaspoon olive oil; 1 egg yolk; 1 teaspoon milk, extra; 2 teaspoon sesame seeds; 2 teaspoon cracked buckwheat, extra

Ingredients

1/4 cup (45g) cracked buckwheat

1/2 cup (80g) burghul

1/4 cup (50g) kibbled rye

3 teaspoon (10g) dry yeast

1 teaspoon white (granulated) sugar

3/4 cup (180ml) warm milk

1/4 cup (60ml) warm water

2 1/4 cup (335g) white plain (all-purpose) flour

1/2 cup (80g) wholemeal plain (all-purpose) flour

1 teaspoon salt

1 tablespoon linseeds

2 teaspoon olive oil

1 egg yolk

1 teaspoon milk, extra

2 teaspoon sesame seeds

2 teaspoon cracked buckwheat, extra

Method

1.Place buckwheat, burghul and kibbled rye in small heatproof bowl; cover with boiling water, cover, stand 30 minutes. Rinse well, drain well.

2.Combine yeast, sugar, milk and water in small bowl. Cover; stand in warm place about 10 minutes or until frothy. Sift flours and salt into large bowl, add grain mixture and linseeds. Stir in oil and yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until dough is smooth and elastic. Place dough in large greased bowl. Cover; stand in warm place about 1 hour or until doubled in size.

3.Grease 14cm x 21cm loaf pan. Knead dough on floured surface until smooth. Place dough in pan. Cover; stand in warm place about 30 minutes or until well risen.

4.Preheat oven to 200°C (180°C fan-forced).

5.Brush dough with combined egg yolk and extra milk, sprinkle with combined sesame seeds and extra buckwheat.

6.Bake about 45 minutes. Turn bread, top-side up, onto wire rack to cool.

Women's Weekly Food

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Ingredients

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