|Serves: 4 people||Recipe course: Breads||Total time (min.): 165||Complexity (1 to 3): 1|
|Salt||1 1/2 tsp.|
|Dried yeast||7 grams|
|Strong flour||100 grams|
|Mixed seeds||36 grams|
|Whole meal flour||400 grams|
Fit the Spiral dough tool to the machine.
1 - Add Ingredients (salt, yeast, strong flour, water, seeds, wholemeal flour) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed 1 for 2 minutes.
4 - Mix on speed 2 for 8 minutes.
5 - Cover with a tea towel.
6 - Leave to prove for 1 hour.
7 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
8 - Pull the edges of the dough into the centre.
9 - Transfer the dough into the loaf tin.
10 - Cover with a tea towel.
15 - Leave to prove for 1 hour.
16 - Pre heat the oven to 220ºC.
17 - Remove the tea towel and spray the dough with salted water.
18 - Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
19 - Leave to cool on a wire rack.
20 - Serve.