This recipe is adapted from a fantastic Delia Smith recipe. It is incredibly easy and tastes delicious warm from the oven, smothered with salted butter.
I made this to accompany a fantastic BBQ that we had over the ferociously hot Easter weekend.
285g wholemeal flour, plus a little extra for the top of the bread
1 tsp salt
1 tsp light muscovado sugar
1tsp easy bake yeast (this is half of an easy bake yeast sachet)
200ml tepid water
100g mixed nuts and seeds (save some to sprinkle on the top)
Pre-heat the oven to it’s lowest setting
1. Warm the flour in the oven for about 10 minutes, then turn the oven off.
2. Put the warm flour into a large mixing bowl and sprinkle the salt, sugar and yeast over the top. Mix thoroughly.
3. Make a well in the center and pour in the tepid water. Take a wooden spoon and mix the water into the flour gradually to form a dough.
4. Mix with your hands until you have a smooth dough that leaves the bowl clean – there should be no bits of flour or dough remaining on the sides of the bowl.
5. Transfer the dough to a flat surface and stretch it out into a square. Scatter the nut and seed mixture over the top and fold the corners of the bread in so that the nuts and seeds are covered. You may need to fold it a few times.
6. Place the dough into a large bowl, sprinkle with flour and cover with a damp tea towel. Leave to rise in a warm place for 30-40 minutes.
7. Pre heat the oven to 200degrees and when the dough has risen, place on a baking tray and sprinkle with nut and seen mixture. Bake in the oven for 30 minutes. You can tell if the bread is cooked by tapping it on the bottom – there will be a hollow sound.
8. Leave the bread to cool on a wire rack and enjoy with a big slather of butter or a glug of extra virgin olive oil and balsamic vinegar!