Seeds And Grain Granary Loaf

I found a recipe for a basic granary bread which i adapted as i had some flour to use up.Instead of granary flour i used seeds and grain flour.This was topped up with white bread flour to the required amount.

Ingredients

200g white bread flour.
300g granary bread flour.
8g salt.
1tbsp caster sugar.
7g easy dried yeast.
100ml milk.
200ml water.
1tbsp sunflower oil.
1 egg yolk.
20g pumpkin seeds.

Recipe

1.Add the flours to a mixing bowl.
2.Add the salt to the mixing bowl.
3.Add the caster sugar to the mixing bowl.
4.Add the yeast to the mixing bowl.
5.Heat the milk and water together until it is lukewarm
6.Add the sunflower oil and stir to combine.
7.Make a well in the centre of the bowl containing the dry ingredients and mix with a wooden spoon until the dough comes together.
8.Once the mixture has come together lightly flour your work surface and turn out your dough.
9.Knead for about 10 minutes or so until you have a smooth and elastic dough.
10.Shape your dough into a ball and place in a bowl.
11.Cover the bowl with clingfilm and leave in a warm place for at least 1 hour until it has doubled in size.
12.Lightly grease a 2lb loaf tin.
13.Tip your dough out onto your lightly floured work surface and knock back the dough for about a minute.
14.Shape your dough and place into the prepared loaf tin.
15.Cover your loaf tin and leave in a warm place to rise foe at least an hour or until doubled in size.
16.Pre-heat your oven to 200 degrees c/400 degrees f/gas mark 6.
17.Brush the top of your loaf with the egg yolk and sprinkle the pumpkin seeds on top.
18.Bake for about 30 minutes or until golden brown.The loaf should sound hollow when tapped.
19.Cool the loaf in the tin for 10 minutes once you have baked it before turning it out into a wire rack.

I did not use pumpkin seeds on the top of my loaf as i had already used a seeds and grain flour.My loaf seemed to take ages to rise and certainly didn't rise as well as some of my loafs do.It tasted okay though.

                                                                                                                         The Monday Baker