- 200g Strong brown flour*
- 250g Strong plain flour
- 1/2 tbsp Salt
- 2 tbsp Runny honey
- 300ml Tanglefoot Ale
- 15g Dried yeast
- 4 tbsp Sunflower oil
- 25g Sunflower seeds
- 15g Pumpkin seeds
NOTE * the bread can also be made with all strong plain flour
1. Sift the flours and salt into a large mixing bowl. Set aside.
2. Put the honey and Tangle Foot ale into a small saucepan, bring to the boil and simmer for 1 minute. Remove from the heat and cool.
3. Cream the yeast and 1 tbsp of the tepid beer mixture together and stir into the oil.
4. Make a well in the centre of the flour and add the yeast and beer mixture. Stir together to form soft, but not too sticky dough. Add a little water if the dough is too dry.
5. Turn onto a lightly floured board and knead for 10-12 minutes or until smooth and elastic. Put into a large oiled bowl and cover with cling film, leave to rise in a warm place for 1-1 1/2 hours or until doubled in bulk.
6. Turn the risen dough onto a lightly floured board. Sprinkle with the sunflower and pumpkin seeds, knead until they are well incorporated. Shape the dough into a cottage loaf style and put onto a lightly oiled baking sheet. Cover with oiled cling film and leave to rise for 10-15 minutes.
7. Glaze the proven dough with the egg wash and sprinkle with the poppy seeds. Bake for 10 minutes at 420°F/220°C/ gas mark 7 then turn the oven down to 400°F/200°C/ gas mark 6 and continue baking for a further 25-30 minutes or until the bread sounds hollow when tapped.
8. Lift onto a wire rack to cool.
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