Ene's Recipe Book

Method

1. Making the Dough
2. Sift the flour, yeast, powdered milk, sugar and salt together.
3. Add the cracked wheat and sunflower kernels and mix well.
4. Combine the warm water and olive oil.
5. Make a well in the centre of the flour mixture, and then add three-quarters of the liquid, and then mix.
6. Gradually add the remaining liquid, just enough to make a soft dough.
7. Turn the dough onto a floured bench and knead until smooth and elastic. This may take about 5 minutes.
8. Return to the mixing bowl.
9. Cover the dough with oiled cling wrap and leave in a warm place to prove. The dough should double in size.
10. Making the Layering Mixture and Preparing Dough For Oven
11. Make the layering mixture by combining all of the ingredients in a small bowl.
12. Grease a small log tin or ring tin.
13. Turn the proved dough onto a floured bench and knead until smooth.
14. Break off pieces of dough about the size of a golf ball and pack into two parallel rows on the base of the tin.
15. Spread half of the layering mixture over the balls of dough.
16. Top with another row of dough balls down the centre of the tin.
17. Spread the remaining layering mixture over the top.
18. Cover with cling wrap and allow to prove for 10 minutes, or until doubled in size.
19. Spray with cold water.
20. Bake at 200 C for approximately 15 to 20 minutes. The bread should be golden brown, and make a hollow sound when tapped.