Step 1:

Dissolve the sugar in lukewarm water and to that add the yeast and let it sit for about 15 to 20 minutes. By the end of 20 minutes you should be able to see the yeast has grown and formed a layer on top.

 

Step 2:

Add the salt, oil and seeds to the flour and mix well. Then pour the yeast water to it and knead till the water is completely incorporated with the flour. (The dough will be very sticky at this point but it’s ok ) just knead well and bring the dough together for 3 to 5 minutes. (You can do this using a stand mixer on medium speed until the dough comes together.)

 

Step 3:

Place the dough in a large bowl and cover with a damp towel or cling wrap. Let the dough sit for 45 minutes to an hour, it will double in size by then. 

 

 

Step 4:

Place the dough on your work surface start kneading it. If you feel its sticky dust some flour. Keep kneading for 2 to 3 minutes in stretch and fold method. Your dough will be silky smooth after kneading.

 

Step 5:

Spread the dough to a rectangle shape and roll it into a log. Then place it in a 9″x 5″ bread tin and brush some oil on top so that the dough doesn’t dry out. Then cover the dough with a tea towel or plastic wrap and proof for 45 minutes to 2 hours until the bread has risen to the desired size.

 

Step 6:

Place the dough in you pre-heated oven of 425 F/220 C and bake for 25 to 30 minutes. Check the bottom of the bread it must sound hollow. If it does your bread is ready. If not bake for additional 5 minutes and check again. 

 

 

Step 7:

Slice your bread only after its cooled completely. 

 

Tip:

1. make sure the water yeast mixture does not come in direct contact with salt, it will kill the yeast. Always make sure you incorporate the salt in the flour before adding yeast water

 

2.Place wax paper in between each bread slice and freeze it immediately. Most home baked breads will last only for a day or two if it is not refrigerated, since it is free from preservatives. 

 

Happy Bread Making!!