Seeded Brown Loaf with Fava Bean Flour

Method

1. Begin by toasting the fava bean flour by cooking it in the oven on a small baking tray at 180°C/Gas Mark 4 for 10-15 minutes. Tip the toasted flour into a large mixing bowl and allow to cool.
2. Meanwhile, use the butter to grease a 2lb/900g loaf tin.
3. Combine the flours, salt, sugar, yeast and seeds with the toasted fava bean flour. Make a well in the centre and add the oil and enough of the water to bind the ingredients together. Using a wooden spoon, draw in the dry ingredients to form a soft dough. When it is almost mixed use your hands to form the dough into a ball.
4. Tip out onto a lightly floured surface and knead for 5-10 minutes until smooth. Form the dough into a rectangle with the short end nearest to you. Pull the edge furthest away over to fold the dough in half. Pinch the edges together. Scatter some seeds on the workshop roughly the area of the top of the loaf and roll the top of the dough across them. Place in the greased loaf tin, seam side down and seeded side up.
5. Cover with a damp clean tea towel and leave to rise until it has doubled in size (this can range from 45 minutes to 1½ hours depending on the ambient temperature). Towards the end of the rising time, pre-heat the oven to 220°C/Gas Mark 7.
6. Bake in the middle of the oven for about 35-40 minutes. Remove the loaf from the tin and cool on a wire rack. It should sound hollow when rapped on the bottom with your knuckles - if it requires further cooking, return it to the oven, without the tin and lying it on its side, for a further 5 minutes.