- 275 gm plain flour (2½ cups)
- 75 gm rye flour
- 2 tbsp each linseed, pumpkin seeds and sunflower seeds, plus extra for scattering
- 1 tbsp fennel seeds, plus extra for scattering
- 15 gm caster sugar
- 10 gm dried yeast
- 220 ml milk, heated to lukewarm, plus extra for brushing
- 30 gm butter, melted
- 1Preheat oven to 180C. Place flours, seeds, sugar, yeast and 1½ tsp sea salt in an electric mixer fitted with a dough hook and mix to combine. Gradually add milk, butter and 80ml lukewarm water, and knead until an elastic dough forms (4-5 minutes). Place in a bowl, cover with plastic wrap and stand in a warm place until doubled in size (45 minutes-1 hour).
- 2Knock back dough on a lightly floured surface, roll into a 55cm-long cylinder, form into a ring, brush ends with milk and press to seal. Place on an oven tray lined with baking paper, cover and stand in a warm place until doubled in size (45 minutes). Brush with extra milk, scatter with extra seeds and bake until loaf is browned and sounds hollow when tapped on the base (30-40 minutes). Set aside to cool, then serve.
This recipe is from the February 2013 issue of .
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