Sunflower, Date & Walnut Whole-Wheat Bread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From .au Ingredients:
vegetable oil, to grease |
1 tablespoon dried yeast |
2 tablespoons brown sugar |
1 3/4 cups warm water |
2 teaspoons sesame oil |
2 cups wholemeal plain flour |
1 1/2 cups plain flour |
1/2 cup burghul |
2 teaspoons salt |
2 teaspoons bread improver |
plain flour, extra, to dust |
1 cup pitted dried dates |
1 cup walnut halves |
1/2 cup raisins |
1/2 cup chopped dried pineapple |
1 egg, lightly whisked |
2 tablespoons sunflower seeds |
2 tablespoons pepitas (pumpkin seed kernels) |
2 tablespoons poppy seeds |
Directions:
1. Brush a baking tray with vegetable oil to lightly grease. Combine the yeast, sugar, water and sesame oil in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until foamy.
2. Combine wholemeal and plain flours, burghul, salt and bread improver in a bowl. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
3. Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with vegetable oil to lightly grease. Place dough in bowl and turn to coat in oil. Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Add dates, walnuts, raisins and pineapple, and knead for 5 minutes or until fruit is incorporated and dough is elastic. Shape dough into a 30cm-long log. Brush with egg and sprinkle both sides with the combined sunflower kernels, pepitas and poppy seeds. Place on prepared tray. Set aside in a warm, draught-free place for 30 minutes or until doubled in size.
5. Bake in oven for 20 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until golden brown and loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool. Cut into slices and serve warm.
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