Sunflower Seed Bread
Ingredients:
- 224 g strong bread flour
- 120 ml of warm water
- ½ tsp dried fast-action yeast
- 1 tbsp olive oil
- ½ tsp of salt
- 1 heaped tbsp of sunflower seeds
Equipment:
- Jug
- Sieve
- 2 Mixing bowls
- Baking tin
- Cling film
- Wooden spoon
- Wire rack
- A tablespoon
- A teaspoon
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Method:
- Preheat the oven to gas mark 4 / 180 C. Ask an adult to help.
- Sift the strong bread flour into the mixing bowl.
- Then add the yeast and salt, followed by the sunflower seeds.
- Add the water and oil, and stir the mixture to form a dough.
- Prepare a clean work surface. Sprinkle strong bread flour on the surface, and place the dough ready to knead.
- Knead the dough for 8-10 minutes. (see Nan Fran’s kitchen definitions, which will explain how to knead)
- Oil the clean mixing bowl and place the dough in it. Put oil on the cling film and set it on the bowl, oil side down.
- Leave for 45 minutes to allow the dough to rise.
- Dust the baking tin with flour and place the dough into the tin.
- Cook for 15 minutes (make sure you ask an adult to help you with using the oven)
- Put it on a wire rack to cool; once relaxed, turn the tin over and bang it so the bread eases out.
- Serve warm or cold.
