Bread with a twist
- 250g strong wholemeal flour
- 250g strong white flour
- 7g fast acting yeast
- 2 heaped tsp smoked paprika
- Pinch of salt
- 200 ml water
- 50 ml Fussels smoked rapeseed oil (Fussels plain rapeseed oil can also be used)
- 120g jarred roasted red peppers roughly chopped
- Chilli flakes
- Mixed seeds
Place the flour, yeast, paprika and salt in a large mixing bowl. Roughly mix together and create a well in the middle.
In a jug, combine the water and oil and slowly add to the flour whilst stirring with a wooden spoon. Once the mixture has roughly come together, tip out onto a lightly oiled surface and knead for 10 minutes until the dough is smooth and elastic. Alternatively, place in a stand mixture with a dough attachment on a medium speed for 5 - 7 minutes.
When the dough is kneaded sufficiently, place in a large oiled bowl, cover and place in a warm place for approximately 1 hour to prove ( your dough should double in size). Once the first prove is complete, punch the air out of the dough and tip out onto an oiled surface.
Stretch out the dough into a large rectangle and sprinkle over the chopped peppers. Fold in the sides to encase the peppers and knead the dough for another 5 minutes to distribute the peppers.
Stretch out the dough into a long fat sausage, tucking the seam underneath the loaf. Transfer to a lined baking tray, cover and allow to prove for a further 40 - 45 minutes.
Preheat the oven to 220c/gas mark 7.
When the second proving is complete, gently brush the bread with a little water using a pastry brush. Sprinkle over a handful of mixed seeds and chilli flakes. With a very sharp knife, slash the bread several times before placing in the hot oven.
Bake at 220c/Gas mark 7 for 10 minutes to form a crust before turning down the oven to 180c/Gas mark 5 and bake for a further 25-30 minutes until golden and the loaf sounds hollow when tapped underneath. Allow to cool on a wire rack.
Enjoy with Fussels Butternut and sweet potato soup, and fresh butter.