My terrible organisation, and the fact that this loaf lasted less than a day, means I don’t have a photo for this loaf! A picture says a thousand words, so this will be a significantly shorter blog post than normal…or I will waffle on to make it seem longer!
Anyway, this is adapted from a book full of wonderful breads that I nabbed from my mum, it makes brilliant sandwich bread as it’s tasty and has brilliant texture due to the poppy seeds. The brown bread flour in it made it tastier and made my son love it more as he always chooses brown bread over white everytime.
200g white bread flour
250g brown bread flour
4 tbsp poppy seeds
1 1/2 tsp salt
2 tsp sugar
1 tsp easy blend yeast
1. Mix the flours, poppy seeds, salt, sugar and yeast. Add the liquid and knead to form a dough.
2. Knead for 10 minutes. Put in a covered bowl and leave to rise until doubled or more.
3. Knock the dough back. Put in a loaf tin and leave to rise for another 30 minutes.
4. Heat the oven to 180c and then bake the bread for 25-35 minutes or until the loaf sounds hollow.