Snow and Bread

Today in my lovely city we woke up to an actual Winter Wonderland! It had been snowing heavily overnight and it continued throughout the day, leaving us with a rather thick layer of the white stuff. In true Christchurch-ian fashion, the city shut down and we all had a snow day!

Max loved the snow!

What better to do on a snow day than make bread and soup. For the soup, I was lazy and used one of those great Kings soup packets and added in a few veges, but the bread was my classic favourite - wholemeal five seed. Perfect with lots of butter, dunked into a bowl of hot soup after a snow frolic!


Wholemeal Five Seed Bread

1 1/2 - 1 3/4 cups warm water
1 1/2 tsp salt
1 tsp sugar
1 Tbsp olive oil
2 cups wholemeal or spelt flour
1 1/4 cups white flour
1 Tbsp each of sunflower seeds, pumpkin seeds, chia seeds, flaxseed and sesame seeds
1/4 cup wholegrain rolled oats
1 1/2 tsp bread yeast

Place all ingredients in a bread maker and set on the dough option. Alternatively, if you are organised, follow the steps for no-knead bread in this post. Keep an eye on the dough for the first five or so minutes, to make sure it has combined properly. Add a bit more water if it is too dry or a bit more flour if it is too wet. Once dough cycle has finished, turn dough out onto a floured surface and give a quick knead. Shape into your desired loaf, slash the top a few times and place in an oven, preheated to 200 degrees celcious. Bake for around half an hour or until the base sounds hollow when tapped.