After a quick trip to Waitrose to get some specialist flour, I decided to turn my hand at a multi seed dough. Although not the prettiest of bread compared to the fougasse or the plaited loaves this one really delivers on flavour. This is my first non white dough recipe. It used strong white bread flour, wholemeal flour and malted multi-seed. As you would think it is quite a gritty dough as a result. You work the dough using the same method, or my method which involves quite a lot of flinging as if in a pizzeria! The basic aim being to add air into the dough. As I find it virtually impossible to stick to a recipe without adding my own touches, I added sesame seeds and oats to the mix. It didn't rise as much as some of the white dough have, but it had a good crumb. Unfortunately I was too quick bringing it out of the oven and so it was under baked :( I think it was because the crust is darker due to the darker flour and next time I need to be a little less cautious. Even though the bread was slightly under baked the flavour was really something special.
Enjoyed warm with cheddar cheese.Simple. Delicious.
Polly x
