Granary Bread with Pumpkin Seeds

Makes 1 x 2lb loaf

You will need:

• Little melted butter for greasing the large AGA loaf tin
• 30g butter
• 400ml water
• 710g wholegrain seeded bread flour
• 50g pumpkin seeds
• 1 tsp salt
• 7g easy bake yeast

Method

Place the butter into a heat proof jug and place on the Warming Plate (4 and 5 oven AGA) or the warm top plate of the AGA – protect the enamel with a cork mat or piece of folded kitchen paper – until the butter melts.  Place a little butter into the AGA loaf tin, allow it to melt on the AGA and brush around the tin.  Put the AGA kettle onto the Boiling Plate, bring it to the boil and put to one side.

Measure the bread flour into the bowl of the KitchenAid stand mixer, add the pumpkin seeds, salt and yeast.  Mix together using the dough hook.

Take the bowl of melted butter and weigh into it 100ml of the hot water from the kettle then top up with 300ml cold water – this should give you a total of 400ml tepid water.  Pour into the mixer bowl and gradually mix, using the dough hook, then knead in the mixer for 5 minutes.  Remove the dough from the mixer bowl knead to a rectangular shape and drop into the loaf tin.  Using the brush (which has been used for brushing around the tin), sweep over a piece of food safe cling film and place the film over the loaf tin.

Place the tin next to the AGA and allow it to rise (prove) until doubled in size, about an hour.  To test if it is ready lightly press the loaf with your finger, if it springs back then the dough is ready-to-go.

3, 4 and 5 oven AGA:  Place the loaf tin on the oven grid shelf set on the floor of the Roasting Oven and bake for 20 minutes until risen and browned.  Transfer to the Baking Oven, oven grid shelf on the floor and bake for a further 10 minutes.  When tapped the loaf will sound hollow, indicating it is ready.

2, 3, 4 and 5 oven AGA:  Place the loaf tin on the oven grid shelf set on the floor of the Roasting Oven and bake for 20 minutes until risen and browned.  Slide the cold plain shelf on the second runners down and bake for a further 10 minutes. When tapped the loaf will sound hollow, indicating it is ready.

Remove the loaf tin from the oven using the AGA gauntlets and let it stand for a couple of minutes, tap the tin and the loaf will just fall out.  Place on a cake rack to cool.

Conventional cooking:  Bake at 220ºC, fan oven 200ºC, Gas Mark 7 for 20 minutes then turn the oven down to 180ºC, fan oven 160ºC, Gas Mark 4 for 10-15 minutes.

By Dawn Roads - AGA Specialist