Follow Holly Willoughby’s lead and bake your own bread with this easy recipe

With all this time on our hands owing to the current nationwide lockdown, why not take a leaf out of This Morning presenter Holly Willoughby’s book and bake your own bread?

Earlier this week the blonde bombshell uploaded a picture to Instagram of herself holding a freshly-made loaf, she had made inspired by TV chef Phil Vickery.

She captioned the image: “Wow… thank you @chefphilvickery I did it!! Kids can’t believe it… much fun had by everyone… now the best bit… yum! Xxx #thismorning #bakeoff ”.

But how do you go about baking a loaf of bread? Well, we asked chef and wellness expert Shane Cooke, founder of Jasper Wellbeing, to share with us his delicious “simple recipe for a Malty seeded rye loaf.”

Speaking exclusively to OK! online he said: "I have been using and modifying this recipe for around 15 years. I used the first version as a pastry commis chef when I worked in the Scilly Isles, Cornwall. The flour was locally produced from a nearby mill.

"The flavour is delicious and deep with slight hints of toffee and the different seeds bring an amalgamation of different flavours which keep the taste buds pinging."

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Shane then continued: "If you can’t get rye flour you can use all wholemeal or even all strong white flour for a white loaf the recipe still stands.

"With the seeds you can use any you want; I use these ones because they are my favourite and really bring an interesting mix of flavours to the table."

Ingredients:

300g wholemeal flour
200g of rye flour
½ tbsp. salt
7g sachet of dried yeast
85g of malt extract

90g pumpkin seeds
25g black onion seeds
55g sesame seeds
50g poppy seeds

300ml of tepid water

Method:

  • Place both flours, yeast, salt, sesame, black onion and poppy seeds in a bowl.
  • Add malt extract to the water and mix.
  • Add the water mix to the flour. If you have an electric mixing bowl use the dough hook and put it on a medium speed for about eight minutes or until the dough has come together and looks silky. If you are mixing by hand make a well in the middle of your flour and pour in the water. Bring in the flour from the outside in and mix well. Knead it for around 10 to 12 minutes until the dough is nice and silky. It's ready when it stretches when pulled and springs back when poked. If the dough rips when pulled knead it for longer.
  • Lightly oil a bowl and leave the bread dough in it. Cover with a damp cloth and allow the dough to rise to double in size, depending on the warmth of the room this can take around two hours or sometimes a bit longer.
  • Turn oven on to gas mark 7/fan 200c/no fan 220c.
  • Once the dough is proved, lightly flour your work surface and pour out the dough onto it. Then knock back the dough by gently kneading it again for 30 seconds.
  • Mould the dough into your desired shape and place it on a baking tray and prove again till doubled in size.
  • With a very sharp knife or blade slash the bread gently through the middle about ½ a cm deep, sprinkle over the pumpkin seeds.
  • Bake it in the centre of the oven for around 30-45 mins,depending on size of your bread loaf.
  • When the bread is ready it will sound hollow when tapped on the bottom, you are looking for a golden-brown finish to the crust.
  • Cool on a wire rack.

The bread is best eaten on the day of baking but will last up to two days in a sealed container. Enjoy!

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