Poppy Seed Wholemeal Loaf by Lurpak
1. Heat the oven to 190°C/170°C Fan/Gas 5.
2. In a large bowl combine the flour, yeast, 1½ tbsp poppy seeds and sugar. Stir in the salt, butter, milk and water (add the liquid in 2 stages as you may not need it all) and bring together into a dough.
3. On a floured surface knead the dough for around 10 minutes. The dough will appear dimpled at first, but continue kneading until it’s smooth and elastic.
4. Put the dough back into the bowl and cover. Stand it in a warm place for 1 hour or until it’s doubled in size.
5, Butter the loaf tin. On a floured surface knead the dough again for a minute then flatten it into a rectangle with the short side being approx the width of the loaf tin. Roll the dough up like a Swiss roll and place it into the loaf tin. Cover and allow to rise again for 20 minutes.
6. Brush the top of the loaf with a little extra milk, sprinkle over the remaining poppy seeds and bake for 45 minutes.
7. When the top is brown, tip the loaf out of the tin and tap the bottom. If it sounds hollow cool on a wire rack. If not, return loaf to the tin and oven.
Ingredients
- 375g strong wholemeal flour
- 1 sachet dried yeast
- 2 tbsp poppy seeds
- 2 tsp sugar
- 1 tsp salt
- 40g Slightly Salted Lurpak butter, melted
- 125ml warm milk
- 125ml warm water
Please note: Recipe measurements are based on the Lurpak tin measurements (990ml).
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