Rosemary Multi-Seed Bread

Step 1

In a bowl, mix together the yeast, sugar, salt and warm water until fully dissolved.

Step 2

Add the first 3 1/2 cups of flour into the liquid and mix until fully combined.

Step 3

Set aside a small amount of sesame seeds and rosemary for topping the bread later. Add the remaining rosemary and all seed types, then kneed into mixture.

Step 4

Add last remaining 1/2 cup of flour into the mixture and kneed until the dough forms a ball.

Step 5

In a bowl, pour about 2 Tbsp of olive oil and then rub around the inside surface of the bowl until covered.

Step 6

Put your dough ball into the oiled bowl and cover with a warm, dampened tea towel. Leave this in the sun to rise for 2 hours.

Step 7

After 2 hours, flour your surface (I suggest a chopping board) and place your risen dough ball onto it. Kneed out any air bubbles and form the dough into a large oval shape, roughly 3-4cm high. Sprinkle flour over the dough during this process if necessary to stop it from sticking to your fingers.

Step 8

With a sharp knife, cut down the centre of the dough and mould each half into your desired loaf shapes.

Step 9

Brush the tops of your loaves with olive oil and then cut diagonal slits on top. I usually do about 3 but you can do this however you like. Sprinkle the remaining sesame seeds and rosemary on top of each loaf and then leave to sit for an additional hour.

Step 10

Preheat oven (s) to 180 degrees on the bake setting. If you have two ovens, you can cook both loaves at the same time, but I often cook one loaf first and then any time up to one day later, cook the second loaf.

Step 11

Cook each loaf for approximately 30-40 minutes or until the crust is golden.

Step 12

Allow to sit for at least 10 minutes before cutting so that the bread will hold it's shape better. Cut into desired slice sizes and serve with a touch of butter.