Kapeseed Loaf
KAPESEED LOAF
Makes a 500gm loaf
Dry Ingredients
150gm (1 cup) WHOLEMEAL BREAD FLOUR
75gm LIGHT RYE BREAD MIX
75gm UNTREATED BREAD FLOUR
1 tablespoon MALT FLOUR
3 teaspoons DRY ACTIVE YEAST
1 teaspoon BREAD IMPROVER
1 teaspoon SALT
1/2 cup KAPESEED MIX
Liquid Ingredients
225ml WARM WATER
1 tspn COLD PRESSED CANOLA OIL
Extra Ingredients
POPPY SEEDS & SESAME SEEDS
1. Place all dry ingredients into a mixing bowl. Mix well to combine. Add the liquid ingredients. Mix well until all ingredients are combined and have formed a firm but moist dough. If necessary add an extra 1-2 teaspoons of warm water.
2. Tip the dough out onto a lightly floured surface and work gently for 30 seconds. Return dough to the bowl, cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).
3. Tip the dough out onto a lightly floured surface and work into a smooth ball. Spray dough with water and roll in poppy and sesame seeds Place dough into a lightly oiled 500gm bread tin, spray dough with water and cut top.
4. Place bread tin in a warm place and allow dough to double in size. Bake in a hot oven (electric 220 ?C, gas 215 ?C, fan forced 200 ?C) for 30 minutes.
KAPESEED LOAF IN BREAD MACHINE
Makes a 750gm loaf. Put ingredients into machine in usual order, cook on basic cycle.
Dry Ingredients
1 1/2 teaspoons DRY ACTIVE YEAST
150gm WHOLEMEAL BREAD FLOUR
150gm LIGHT RYE BREAD MIX
150gm UNTREATED BREAD FLOUR
1 tablespoon MALT FLOUR
1/2 cup KAPESEED MIX
1 teaspoon BREAD IMPROVER
1 teaspoon SUGAR
1 teaspoon SALT
Liquid Ingredients
325ml WARM WATER
1 teaspoon COLD PRESSED OIL