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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 (we like to use Doves Farm)
- 1 tsp sugar
- 300ml tepid water
- 1 tsp salt
- 2 tbsp oil
- plus oil, for tray
- plus flour, for dusting
Equipment
- 1 x large baking tray
- 2 x mixing bowls
Method
220ËšC, Fan 200ËšC, 425ËšF, Gas 7
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Put the flour, yeast and sugar into a large bowl and blend them together.
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Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
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Stir in the oil.
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Using your hands, gather everything together into a slightly sticky, doughy mass.
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Dust the dough lightly with flour and knead the dough in the bowl, or on a work surface, for a couple of minutes.
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Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
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Dust the dough again with flour and knead again for a couple of minutes.
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Rub some oil around the inside of a baking tray or a 900g/2lb loaf tin.
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Shape the dough into a ball and place it on the prepared baking tray or an oval for the tin.
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Lightly dust the ball of dough with flour.
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Invert the large bowl over the dough and leave it to rise in a warm place to double in size, about 40 minutes.
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Pre-heat the oven.
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Remove the inverted bowl and bake for 35–40 minutes.
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Transfer the bread cob to a wire rack and leave to cool.
