Clover Seeded Baguette

Name: Clover Seeded Baguette
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 2
Cuisine: International
Ingredients: 300 g Strong white bread flour; 250 g Strong wholemeal bread flour; 2 x 6 g sachets Fast action dried yeast; 1 tsp. Salt; 300 ml Hand hot water; 150 g Clover. melted; 4 tbsp. 3 Seed mix (sesame. pumpkin and sunflower seeds)

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Prep: 65 mins

Cook: 40 mins

Serves: 2

Ingredients

300 g Strong white bread flour
250 g Strong wholemeal bread flour
2 x 6 g sachets Fast action dried yeast
1 tsp. Salt
300 ml Hand hot water
150 g Clover. melted
4 tbsp. 3 Seed mix (sesame. pumpkin and sunflower seeds)

Accompaniment

Description

This authentic French bread makes a great Ploughman’s lunch.

Method

1
1. First of all, mix the flours, dried yeast and salt in a large bowl. Pour the water and melted Clover into a well in the middle of the dried ingredients. Mix thoroughly and bring together with your hands. Knead the dough on a floured surface for 10 minutes, or use a kitchen aid with dough hook. Add a sprinkling more flour if it feels too sticky.

2. Divide the dough into 2 and roll each into a baguette shape, about 40cm long. Sprinkle the seeds out onto the work surface. Roll the bread dough into shape over the seeds so that they stick to all sides – press them into the dough as you go. Make several diagonal slashes across the tops. Place onto a large lightly Clover greased oven tray and place the loaves on top. Cover with a clean tea towel and leave to rise in a warm place for 1 hour.

3. Pre-heat the oven for 30 minutes at 240C, fan 220, Gas 9. Bake the baguettes on the middle shelf for 30-40 minutes, until they sound hollow when tapped on the bottom and have a golden crust. Cool on a wire rack. Slice and serve with a Ploughman’s lunch or spread thickly with Clover and your favourite jam for breakfast.