Wicklewoods Seed Bread Recipes

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

WICKLEWOOD'S ROASTED PEPPER HUMMUS WITH CRISPY LAMB

Steps:

• In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. Pulse until smooth.
• With the machine running, slowly add 100ml of the olive oil. Season with salt and freshly ground black pepper. Set aside
• Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
• Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. Cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
• Spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
• Spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish. Garnish with parsley and serve immediately.

WICKLEWOOD'S LEFTOVER VEGETABLE BAKE

Steps:

• Preheat oven to 180c.
• Combine the carrots, peas and cabbage and arrange in the bottom of a large casserole dish, season.
• In another bowl, mix the swede and potatoes together, (but do not mash).
• Over a gentle heat, melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk, (the mixture will drastically thicken between each addition of milk, at this stage don't rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
• Keep whisking until the mixture is smooth.
• Gently bring to a light boil.
• Stir in 8 oz. of the cheddar until melted, Season to taste.
• Pour half of the sauce over the prepared vegetables in the casserole.
• Spoon the prepared potato mixture over the vegetables and cover with the remaining cheese sauce.
• Sprinkle with remaining cheese and bake for 20 mins or until golden and bubbling.
• Serve hot. On its own as a main dish or as a side dish with cold meats.

WICKLEWOOD'S PICKLING SPICE MIX

Steps:

• Mix together all the ingredients.
• Store in a small, airtight jar up to 2 months.

WICKLEWOOD'S SPANISH PORK

Steps:

• Heat the oil in a large heavy based frying pan and brown the pork chops over a high heat, set aside.
• Brown the sausages in the same way, set aside (do not wipe out frying pan).
• Soften the onions and garlic in the frying pan for about 5 minutes.
• Return the sausages and chops to the pan, stir in the wine, tomatoes, paprika and bay leaf and seasoning.
• Cover and cook for 30 mins over a medium heat.
• Remove the sausages and cut into thick slices, return to the pan and stir in the parsley.
• Serve hot with a fresh green salad and crusty bread.

WICKLEWOOD'S SEED BREAD

Steps:

• Preheat the oven to 200.
• Grease a 2lb loaf tin.
• In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
• In another bowl mix the remaining ingredients together.
• Add to the flour mix and blend well until all is combined.
• Transfer to the baking tin, smooth the surface of the dough.
• Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
• After approximately 30 mins remove film and bake for 40-45 minutes.
• Transfer to a cooling rack.