I can't decide whether it's laziness or the love of baking that has me baking my own bread rather than putting my shoes on to go out and buy a loaf.
Cottage Loaf with Linseed, Sunflower Seed and Almond Meal
adapted from Good to Know
500g "00" flour
10g dry yeast
10g fine sea salt
30g unsalted butter, softened and cut into small chunks
350ml lukewarm water
1/4 cup L.S.A (Linseed, Sunflower Seed and Almond Meal)
Put the flour and yeast into the bowl of an electric mixer fitted with the dough hook. Mix briefly to combine. Add the butter and salt and the about 300ml of the warm water. Mix on low speed. If the dough is dry, keep adding the water a little at a time until you have a dough ball that come away from the sides of the bowl. Mix for another 5 minutes with mixer on low.
Turn the dough out onto a lightly floured work surface and knead with your hands for a few minutes. The dough should be soft and elastic.
Put the dough into a lightly oiled bowl, cover it with cling film, and leave it to rise for an hour in a warm place.
Knock the air out of the dough with a firm punch. The dough should deflate. Turn the dough out onto a lightly floured work surface and add the L.S.A.. Knead the L.S.A. into the dough.
Cut the dough into two portions, one large than the other and roll them into two balls. Place the smaller ball on top of the larger ball. Flour your finger and make a hole in the middle of the dough, through both balls all the way through, until you can touch the the work surface with your finger. Use a sharp knife to cut lines down the sides of the loaf and place it onto a large baking tray lined with baking paper. Cover the dough with oiled cling film and leave it to rise for another hour until risen.
Preheat the oven to 220 C.
Put a large dish in the bottom of the oven and pour a little bit of water into it. This will create steam in the oven. Place the bread onto the shelf above the water and bake for 25 - 30 minutes. The loaf is ready with it is golden and risen and sounds hollow when tapped on the base.