Ingredients:
- 500g Matthews Eight Grain Flour or Organic Seven Seed
- 7g Dried Yeast (1 sachet)
- 10g Salt
- 20g Butter or Oil
- 295g Water
Matthews Cotswold Seeded Loaf Recipe
This delicious seeded loaf recipe is perfect for our Eight Grain flour, but can also work fantastically with our Organic Seven Seed too! Same proportions with both, a super quick and easy bread recipe, created and tested for us by our inhouse Pro Baker – Sophie Carey!
- Baker: Sophie Carey
- Makes: 1 Medium Loaf
- Prep time: 30 Minutes
- Bake time: 35-40 Minutes
- Flours used: Matthews Cotswold Eight Grain Flour (available in Tesco and Co-op) or our Organic Seven Seed Flour
Matthews Cotswold Seeded Loaf Method:
1) Weigh all the ingredients into the bowl of stand mixer fitted with a dough hook and set to a slow speed for 3 minutes.
2) Once the ingredients are all incorporated turn up the speed to medium and let the mixer run for a further 7 minutes.
3) Cover the bowl and leave the dough to rise for 1 hour in a warm place.
4) Once the dough has at least doubled in size, tip it out onto a lightly floured countertop and gently flatten to knock the air out.
5) Flatten into a large rectangle, then fold in the outer edges until they almost meet in the middle of the rectangle.
6) Start rolling the dough from the top down, like you would roll a Swiss roll. Keep the roll tight and uniform.
7) Place into a loaf tin and leave again to rise for an hour or until doubled in size. Preheat the oven to 200 degrees Celsius.
8) Pop the loaf into the oven and bake for 35-40 minutes or until golden brown and well risen.
9) When removed from the oven, you can rub the top of the loaf with a butter wrapper to give it a shine - or just leave it plain!