Bread with a twist
- 250g strong wholemeal flour
- 250g strong white flour
- 7g fast acting yeast
- 2 heaped tsp smoked parika
- 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,