Seeded Brown Loaf with Fava Bean Flour

Seeded Brown Loaf with Fava Bean Flour

by Carol Kearns

As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour with optional Camelina and Chia seeds.

I’ve taken to adding some toasted Fava Bean Flour to all my bread recipes as it works brilliantly as a flour improver. This bread is really delicious and I love the fact that the seeds and the bean flour all add to its nutritional value.

A chunk of this seeded loaf goes really well with a bowl of soup in the winter, while in the summer months it’s perfect with salads. I like to make it for a party buffet or to take on a picnic as it looks so attractive with its topping of toasted seeds.

Using fast action dried yeast this recipe is super easy to make and only requires one proving. I often double the quantity to make one loaf for now and one loaf for the freezer where it keeps for up to a month.

Makes a 2lb loaf

Ingredients

  • 120g Fava Bean Flour
  • 240g Strong Wholemeal Bread Flour
  • 240g Strong White Bread Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1½ tsp (or 7g sachet) Quick Yeast
  • 50g each of two different seeds - try our British-grown CamelinaChia or Pumpkin
  • Extra seeds for decoration
  • 2 tbsp Rapeseed Oil
  • 400ml Hand-hot Water
  • Small amount non-dairy Butter

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.



Carol Kearns
Carol Kearns

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