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Mix the yeast with a teaspoon of syrup and a little warm water. Stand for about 10 minutes until frothy. Pour the rest of the syrup, the salt, oil and flour into a large mixing bowl. Pour the yeast into the flour and knead thoroughly for 5 minutes. Put a teaspoon of oil into into the bowl , turn the dough into it, cover the bowl with a clean damp tea towel or cling film and leave to rest in a warm place for about an hour until it has risen well. Grease a non-stick 2lb loaf tin. Push the dough down, add the seeds and knead thoroughly. Put the dough into the tin, cover and keep warm for another 35 to 40 minutes.
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