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Brown bread with smoked salmon recipe

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With wholemeal flour and sticky black treacle baked in, and plenty of mixed seeds on top, this hearty loaf is full of flavour. Serve with rich, smoky salmon and a squeeze of fresh lemon. See method

makes 1 loaf
1 hr 15 mins to prepare and 40 mins to cook
300 calories / serving

Ingredients

400g (13oz) strong wholemeal bread flour
100g (3 1/2oz) strong white bread flour, plus extra for dusting
7g sachet easy bake yeast
1½tsp salt
2tsp black treacle
2tbsp mixed seeds
2tbsp porridge oats
180g Tesco smoked salmon
butter, to serve (optional)
lemon wedges, to serve

If you haven't got any wholemeal bread, try using white instead

Each serving contains

Energy
1270kj
300kcal 15%
Fat
6g 9%
Saturates
1g 5%
Sugars
3g 3%
Salt
2g 33%

of the reference intake
Carbohydrate 44.9g Protein 16.5g Fibre 6.2g

Method

Preheat the oven to Gas Mark 7/220°C/Fan200°C. Mix together the flours, yeast and salt in a large mixing bowl. Measure out 350ml (12floz) hand warm water. Make a well in the centre of the flour and pour in the treacle and enough water to make a soft, but not sticky dough, when you stir together. Turn out onto a lightly floured surface and knead for 10mins by hand until the dough is smooth and elastic. You can also knead in a machine for about 5mins.

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Place in a bowl, cover with clingfilm and leave in a warm, draught-free place until the dough has doubled in size, about 1hr. Knead a couple of times to remove any large air bubbles. Grease a 1.2 litre loaf tin (about 23 x 13 x 5.5cm). Place the dough into the tin, pressing it out evenly. Loosely cover with an oiled piece of clingfilm and leave to rise again until the dough has filled the tin, about 45mins.

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Lightly brush over with some water and then scatter with the seeds and oats. Bake in the oven for 20 mins. Then reduce the oven to Gas Mark 6/200°C/Fan180°C and bake for 15 – 20mins more until the bottom is hollow sounding when tapped. Turn out onto a wire rack and leave to cool.
Cut the bread into slices and serve with smoked salmon, butter and lemon wedges.