Saturday, 29 August 2009
Raisin and Pumpkin Seed Bread
This was a recipe in yesterday's Telegraph and I just had to try it straight away (we were down to our last slice anyway). I used Sultanas rather than raisins as I had some that needed using up. Rose Prince is responsible for the article.
RAISIN AND PUMPKIN SEED BREAD
1 1/2lb (700g) strong bread flour
2 sachets (7g) easy blend yeast (yes, TWO - I reckon you could use one and just let it rise longer)
1 tsp fine salt
1 tsp muscavado sugar
14 fl oz (425ml) lukewarm water - I used 15 fl oz as I normally do
3 tblspns pumpkin seeds
4 tblsns raisins (or sultanas)
Stir these dry ingredients together and make a well in the centre. Add the water and mix with a spoon to a lumpy dough. (I found this was rather dry, even with the 15 oz, but it did draw together when kneaded). Knead for about 10 mins, stretching and folding the dough until smooth and elastic. You can cheat and use the Kenwood if you wish . . . Add more flour or water depending how moist/dry the dough is. Leave to rise in a lightly oiled bowl and place, covered, in a warm place for an hour and a half when the dough should have doubled in size.
Preheat your oven to 230 deg C/450 deg. F/gas mark 8. Meanwhile, knock the dough back and roll it out on a lightly floured board. Sprinkle the dough with the seeds and raisins, adding more if wished. Roll and fold, twice more, so that the fruit and seeds are evenly distributed.
Divide into two rounded loaves and place on a greased baking sheet. Score once with a knife and leave to prove for another 30 mins. Bake for about 25 mins until pale golden and the bread sounds hollow when tapped. I brushed mine with beaten egg for extra colour, but you could use milk instead, or just nothing . . .
These turned out REALLY well and are scrummy. It's a recipe which will definitely be going into my folder of favourites, and I may well adapt it next time and add finely chopped apricots or windfall apples, and perhaps a light sprinkling of cinnamon.