Mini Breakfast Energy Loaves

Mini Breakfast Energy Loaves

Ingredients

• 250g granary flour, sifted
• 250g strong white bread flour, sifted
• 1 tsp salt
• 8g fast action dried yeast
• 1 tbsp runny honey
• 315-335ml water, tepid
• 25g sunflower seeds
• 50g sultanas
• 25g pumpkin seeds
• For the topping:
• 2 tbsp milk
• 1 tbsp sesame seeds

Method

1. For the bread, place the flours in a large bowl and stir in the salt and yeast. Add the honey and most of the water - different flours absorb different amounts of water so start off with a little water and add more if needed. Bring the mixture together with your hands to form a sticky dough adding more of the water as necessary.
2. Turn the dough out onto your work surface lightly dusted with flour and knead for approx 10 mins until the dough is soft and elastic. Place back in the mixing bowl, cover with oiled clingfilm and leave in a warm place to rest for 1-2 hours until doubled in size.
3. Tip the risen dough out onto a clean work surface. Knock it back by kneading the excess air out of it until almost back to its original size. Make a dip in the centre of the dough then place the sunflower seeds, sultanas and pumpkin seeds in the dip. Gently knead the dough so that the seeds and sultanas are evenly distributed.
4. Lightly grease 10 mini loaf tins approx 4.5x6x9cm in size. Divide the dough into 10 equal pieces, roughly shape each piece of dough to the same shape as the mini loaf tins then place inside the tins. Alternatively make rolls by rolling the dough into balls and place on a greased baking sheet. Cover with oiled clingfilm and set aside in a warm place for 40 mins or until doubled in size. Preheat the oven half way through the proving time to 200˚C/180˚C fan/gas mark 6.
5. For the topping, brush the tops of the risen loaves with milk and sprinkle on the sesame seeds. Bake for 15-20 mins until a golden brown colour. Remove from the tins and allow to cool on a wire rack. Great with marmalade or jam for breakfast and perfect for lunch boxes too!