Summer breads – Sweet & Salty

Yesterday I baked 2 breads, one filled with seeds the other one with dried cranberries and chocolate chips. One sweet one salty, to please both my love for sunflower seeds and the goblins’ need for chocolate (yes they are chocoholics!).
I buy less and less and less sweet snacks for them, also because I love to cook with them and they love to eat what we prepare (not always… but at least they accept to taste everything! I’m proud of my wee ones!).

wpid-wp-1406190717118.jpegINGREDIENTS – 2 BREADS:
1 kg strong organic flour, plus a little extra flour for finishing
2 tsp sugar
30 g fresh yeast
3 tsp salt
about 600 ml tepid water
olive oil
sun flower & poppy seeds
maple syrup
dairy free chocolate chips

Dissolve 2 tsp  of  sugar in your tepid water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Put the flour into a large mixing bowl.

Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
Turn out your dough onto a work surface sprinkled with flour and use your hands to knead the dough until it is smooth and stretchy.
Shape it into a ball, then either clean up the bowl you were using before or get out another bowl. Coat the inside lightly with flour, then put the ball of dough inside the bowl.
Put a cloth over the bowl and sit it for an hour.
It should be roughly double the size that it was before. Punch the dough down and divide it in 2.
Lay the first half on the floured area and spread it out in a rectangle shape. Brush it with olive oil, sprinke the sufrace with salt and poppy/sunflower seeds.
Roll it up and tuck the ends of the roll underneath. Put it in a bread pan lightly greased (or if you don’t have it simply place it on a baking tray above some parchment paper). Cover it and wait 45 more minutes.
Lay the second half on the floured area and spread it out in a rectangle shape. Brush it with maple syrup, sprinke the sufrace with chocolate chips and dried cranberries.
Roll it up and tuck the ends of the roll underneath. Put it in another bread pan, lightly greased. Cover it and wait 45 more minutes.
Brush the 2 loaf with olive oil and then put them in the oven (200°C) for 40 minutes or untill golden brown. Remove the from the pan and let them cool down completely (if you can resist) before slicing….
Enjoy…!

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