Trust me there is no lack of food in this house and the oven is on more often than not, but these kids are growing and I need to keep up!
Okay, so this is not the prettiest of bakes but these Seeded Wholemeal Bread Fingers are my solution to a wholesome, straightforward, satisfying snack. They are not as onerous in the making as ‘bread’ may sound. Mixed up the night before, left to prove overnight in the fridge, portioned up, a quick further proving and baked in 15 minutes in the morning, these will keep the little ones hunger at bay.
Whilst browsing in the ‘flour’ section at the local supermarket, having used a seeded bread flour before, I thought I would try this one. It is a wholemeal flour with a mix of millet, cracked wheat, poppy seeds, linseeds and malted barley flour. I think this is a great way of livening up regular bread and adding a bit of ‘crunch’ without the need for purchasing separate little bags of seeds and grains, that invariably don’t all get used. This way, it is quite an economic buy too. You don’t specifically have to use this flour, but there are lots of seeded flours of the market worth trying.
Delicious served warm from the oven, the cheesy topping makes the bread fingers a wholesome snack on its own. However, these would be a perfect accompaniment to a lunchtime soup, or great dipped in houmous, or tzatziki, served with vegetable crudités.
This won’t be the first and last time I make these over the summer. They were a big hit all round.
- 400g wholemeal seeded bread flour
- 8g fast action instant yeast
- 8g salt
- 280ml tepid water
- 2 tbsp. olive oil
- 150g mature cheddar cheese, grated
- Semolina for dusting, optional
- Oil a large bowl, or plastic container, with olive or vegetable oil.
- Measure the seeded flour into a bowl of a free standing mixer. Add the yeast to side of the flour and the salt to the other. Add the water and start to mix with a dough hook attachment. Add the olive oil and mix for about 5-7 minutes. When the dough is less wet and more elastic, tip the dough into the oiled bowl or container and cover.
- Allow to prove for a couple of hours, or leave in the fridge overnight.
- Prepare two baking trays by lining with parchment paper.
- Once proved, tip the dough onto a lightly floured work surface. Sprinkle some semolina onto the work surface as well, if you choose. Divide the dough in half. Take one half and stretch it to a rectangle shape approximately 6 inch x 10inch. Cut into chunky fingers. Take one finger, twist and place on the baking tray. Repeat with the remaining fingers and the second half of the dough.
- Sprinkle with grated cheese and then place the trays into a clean plastic bag and allow to prove for an additional 30 minutes.
- Preheat the oven to 220 degrees C, or Gas Mark 7.
- When ready to bake, reduce the temperature to 200 degrees C, or Gas Mark 6. Bake the bread fingers for about 15 minutes, turning the trays if need be.
- Transfer to a wire rack and enjoy warm, or at room temperature.
Source: The Contented Baker