Breville BEM410 Instruction Booklet page 39

RECIPES
MIxEd SEEd BREAd
INGREdIENTS
2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1¾ cups (440ml) water
2 tablespoons cracked wheat (burghul)
2 tablespoons sunflower seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
Extra bread flour, for kneading
Extra seeds, for top of bread
METHOd
1. Assemble mixer using dough hook.
2. Place flours, milk powder, salt,
sugar, bread improver and yeast into
mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for
30 seconds until a dough ball starts to
form, add cracked wheat and seeds, mix
for 30 seconds.
4. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
NOTE
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
5. Place the dough ball into a lightly oiled
large bowl, loosely cover with plastic
wrap and leave to stand in a warm area
for 20 minutes or until doubled in size.
6. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
7. Shape dough into a roll shape to fit a
large bread tin or divide into two to fit
two smaller bread tins.
8. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 40-50 minutes or until
well risen. Remove plastic wrap.
9. Brush top of dough with Egg glaze
(recipe page 38) and sprinkle with
extra seeds if required and bake in a
preheated oven at 200ºC for 40-50
minutes or until cooked and golden
brown.
10. Remove from pan and cool on wire rack.
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