Yesterday I decided to make some of this bread, another recipe from the Gino D’Acampo Italian home baking cookbook, which I spotted whilst flicking through the book. I thought it looked tasty so I decided to go for it. As well as the usual strong white bread flour it also contains polenta. You’d think that’d be easy to find in good old Brighton but it was quite tricky – four shops, including Sainsbury’s, Co-Op and Ye Olde Hollandey Barrattey let me down. Still, got it in the end. #middleclasswoes
Makes 1 round loaf
270g of strong white flour
60g of fine polenta
1 teaspoon of salt
10g of fast-acting dried yeast
100ml of warm water
140ml of full-fat milk, warm
2 tablespoons of pumpkin seeds
1 tablespoon of sesame seeds
2 tablespoons of sunflower seeds
Olive oil for brushing
Brush a baking tray and the inside of a large bowl with oil.
Mix the flours, salt and yeast together in a large bowl and make a well in the centre. Pour in the water with the milk and mix until you have a soft dough.
Transfer the dough to a lightly floured surface and knead for 5 minutes until soft and elastic.
Shape into a ball and place in the oiled bowl. Cover with cling film and leave to rise somewhere warm for an hour.
Turn the dough out onto a lightly floured surface and punch down. Flatten out and sprinkle over the pumpkin seeds, sesame seeds and half the sunflower seeds.Fold up and knead again for 2 minutes,
Leave to rest for 5 minutes and then shape into a ball and flatten slightly.
Place on the oiled baking tray, brush the top with a little oil and cover with cling film. Leave it to rise in a warm place for 50 minutes.
Preheat the oven to 200.
Brush the top of the loaf with water and evenly sprinkle over the remaining sunflower seeds.
Bake in the middle of the oven for 35 minutes.
This turned out rather nicely – it’s a chewy, dense bread with a nice crispy crust. The polenta gives it a slightly yellow tinge and a different flavour, as do the pumpkin seeds. It was a bit stiff to knead though and the seeds keep falling out!