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Six Seed Cob Loaf
Traditionally shaped into a ball at the dough stage, this Six Seed Cob Loaf is cooked on a baking tray, although this dough could be cooked in a loaf tin if you wish. This impressive loaf is surprisingly easy to make.
Ingredients
- 500g Wessex Mill Six Seed Bread Flour
- 2 tsp quick yeast
- ½ tsp sugar
- ½ tsp salt
- 300ml tepid water
- 1 tbsp oil
- plus oil, for tray
- plus flour, for dusting
Equipment
- 1 x large baking tray
- 2 x mixing bowls
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Put the flour, yeast, sugar and salt into a large bowl and stir to combine.
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Measure out the water then add enough to the flour to bring together a soft, craggy and lumpy mass.
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Sprinkle the oil over the top and knead vigorously for a minute or two.
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Invert a larger bowl over the dough and leave it in a warm place to rise, about an hour.
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Lightly press, stretch and fold the dough a few times then shape it into a ball. Dust with flour if needed.
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Transfer the cob dough to an oiled baking tray, invert the large bowl over the top and leave it to rise in a warm place for 45 minutes.
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Preheat the oven during the last 10 minutes of proving time, then remove the cover and bake for 35–40 minutes.
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Cool the loaf on a wire rack.
