Seeded Wholemeal Bread Fingers

breadfingers-1The good news is school is out for the kids – Yay! The not-so-good news is they are constantly hungry…

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.

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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.

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Seeded Wholemeal Bread Fingers

Makes about 16 bread fingers

Ingredients

  • 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

Instructions

  1. Oil a large bowl, or plastic container, with olive or vegetable oil.
  2. 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.
  3. Allow to prove for a couple of hours, or leave in the fridge overnight.
  4. Prepare two baking trays by lining with parchment paper.
  5. 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.
  6. Sprinkle with grated cheese and then place the trays into a clean plastic bag and allow to prove for an additional 30 minutes.
  7. Preheat the oven to 220 degrees C, or Gas Mark 7.
  8. 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.
  9. Transfer to a wire rack and enjoy warm, or at room temperature.
http://thecontentedbaker.com/seeded-wholemeal-bread-fingers/

Source: The Contented Baker

 

Comments

  1. They look amazing Joanne! I am sure the batch went down as soon as they left the oven! I know my children would have depleted the whole tray. I will try them because we love seeded bread and cheese! It will be great with a hearty soup for our winter,too

  2. I’m really interested in this seeded bread flour. I don’t remember ever seeing it here but I’ll keep an eye out going forward. To make something like multigrain bread, I have to find/buy 7-grain cereal, then add pumpkin seeds…this flour sounds like a great way to get variety and texture in one shot.

    Your breadsticks/fingers look like a wonderful snack and a delicious accompaniment to some soup, salad, pasta for dinner. The kids must polish them off in no time! Enjoy your summer vacation!

  3. Awh Jo, this is such a fantastic healthy snack! I love seeded anything and carbs are life 😉 Seriously, I’d sign up for a dozen of these. They look glorious <3

  4. I need to get my hands on this seeded bread flour! It sounds right up my alley! And this bread looks wonderful – homemade bread is one of my very very favorites!! Happy weekend!

    • thecontentedbaker says:

      I hope you can find similar seeded flour Stateside! It’s great and you will find endless uses for it Ashley 😉

  5. Whoaaaa Jo!!!!! Loving these bread sticks!!!! These days I find myself getting hungry so often {side effects of the never ending summer break from college} that I end up eating all the wrong things! I’m guessing that will stop now since I can make a big batch of these and snack on them for a few days! 😀 Yum!

  6. These bread fingers look delicious, Jo!

  7. I’ve never noticed any seeded flours around here, but I’m going to keep my eye out! These look so tasty!

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