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Ingredients
Method
A bit of this, a bit of that
- 500g Granary malted bread flour
- 7.5g (1 ½) tsp dried yeast
- 5mlsp (1tsp) salt
- 25g (1oz) sunflower seeds
- 25g (1oz) raisins
- 25g (1oz) sultanas
- 25g (1oz) dried cranberries
- 150ml (¼ pt) Onken Natural Set Yogurt
- 175ml (6 fl oz) warm water
Step-by-step
- 1 Place the bread flour into a large bowl, add the yeast, salt, sunflower seeds, raisins, sultanas and cranberries.
-
2
Mix the yogurt and water together in the measuring jug, add to the bread mix.
Cooks Tip: Ensure the water is not too hot when adding to the bread mix, otherwise it will destroy the yeast. Use any dried fruits to suit your taste. - 3 Knead for 5 minutes in a mixer with a dough hook or by hand for 10 minutes.
- 4 Shape the loaf and place in a greased 2lb loaf tin, or shape into 8 rolls and place on a greased baking sheet. Cover with a clean damp tea towel until the dough doubles in size for approximately 1 – 1½ hrs.
- 5 Uncover and bake in a preheated oven 220˚C/425˚F/Gas Mark 7 for 30 minutes for the loaf and 20 minutes for the rolls until golden brown.
- 6 Remove bread or rolls from the loaf tin or sheet and place on a cooling rack.
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