Name: Seeded ring loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 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

Seeded ring loaf

Australian Gourmet Traveller recipe for seeded ring loaf.

Pastrami with corn relish and horseradish slaw — Seeded ring loaf

Serves 8

Prep

15M

Cook

40M

Total

55M

This seed-filled loaf is perfect with our pastrami or roast chicken, or simply spread with butter.

Ingredients

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

Method

Main

1.Preheat 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).

2.Knock 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.