Rustic multigrain soy and linseed bread with fruit and nuts

'That loaf looks better than okay,' noted a lovely friend and fellow baker when she saw the photo of my latest creation. I must admit, I thought it looked better than good too. To me, my bread looked like one of those artisan loaves that one buys for upwards of $10 at specialist bakeries. So, I must admit I was feeling rather chuffed, and even more so once I'd tasted it.

---

Peter loves having fresh bread in the house, and so do I, although eating too much of it makes my tummy look round and bloated, like one of those Russian Babushka nesting dolls! That said, I greatly enjoy baking bread and experimenting with different textures and tastes. And this one was quite the experiment, to begin with.

I've baked several of these loaves now and feel confident that my recipe works well. Peter, my sous chef, has given it his stamp of approval, therefore it must be good.

You'll see that I've used one of the bread mixes from Laucke Flour Mills in South Australia's Barossa Valley, and added several of my own touches to create a dense and delicious fruit and nut loaf. For my readers overseas, I note that Laucke bread mixes are available in the UK through Lakeland, and also New Zealand via Family Choice Ltd.

This bread can be made in a stand mixer with a dough hook, by hand, or with the Tefal Cuisine Companion. I'm sharing recipes and instructions here for the Cuisine Companion and also hand-made bread. Preparation time is minimal, less than 30 minutes. Then you'll need to allow for two risings, as well as baking time of around 30-45 minutes. 

Note, this is a dense and heavy fruit bread, so watch that the middle of the loaf is cooked right through the centre before you take it out of the oven. Make sure you get that 'hollow' sound when you tap the bread. 

RUSTIC MULTIGRAIN SOY & LINSEED BREAD WITH FRUIT & NUTS 
600g Laucke Multigrain Soy and Linseed bread mix*
3-4 heaped tablespoons bread making flour extra, if needed
2 teaspoons dried yeast
1 level teaspoon ground cinnamon
1 teaspoon ground vanilla bean
350ml lukewarm water
2 tablespoons honey
195g sultanas
60g mixed peel
1/2 cup/110g hazelnuts
flour for dusting
1 tablespoon pepitas and sunflower seeds
1 teaspoon sesame seeds

To make this bread in the Tefal Cuisine Companion, fit the kneading and crushing blade to the bowl. Sprinkle the packet of Laucke multigrain soy and linseed bread mix into the bowl, together with the yeast, the ground cinnamon and the ground vanilla bean.

Launch the P1 pastry program and pour in the lukewarm water and the honey immediately. When the timer has counted down to 1.30, add the sultanas, the mixed peel and the hazelnuts. If the dough seems too sticky, add the extra flour. Allow the short program to finish. Then, when the timer rings, press start and leave the dough in the machine for the remaining time on the machine, approximately 30-40 minutes. 

Taking care with the sharp blade, remove the dough from the bowl and turn it out onto a board that you have dusted with flour. Punch down and knead the dough until it is smooth and elastic, then form it into a loaf shape and place it into an oiled bread tin. Sprinkle the pepitas, sunflower seeds and sesame seeds over the top. Cover with a clean tea towel and leave the dough in a warm place for 30-40 minutes, allowing it to rise. 

Preheat your oven to 220 degrees C, then turn it down to between 200-210 degrees C. Slash the top of the loaf with a sharp knife, spray with a mist of water and bake the bread for 30 minutes or longer, until the loaf sounds hollow when tapped. Keep an eye on it, to ensure that the seeds on top don't burn. Turn down the oven if they are starting to brown too quickly. Allow the bread to cool slightly before removing it from the tin. Store it wrapped in a clean tea towel or bread tin. Your bread will keep for several days. 

---

To make this bread by hand, chop the fruit and nuts either by hand or in a mini blender. Now, combine the bread mix, the yeast, the cinnamon and the vanilla in a large mixing bowl. Make a well in the centre. Pour in the lukewarm water and the honey. Start to mix by hand, then add in the chopped fruit and nuts. Continue to knead until the dough comes together. Sprinkle the extra flour over the mix if it feels too sticky. Mix to a smooth and elastic ball. 

Cover the bowl with a clean tea towel and leave the dough to rise in a warm corner of your kitchen for around 40 minutes. Turn the dough out onto a lightly floured board and punch it down. Knead it lightly and form it into a loaf shape. Place it into an oiled bread tin. Sprinkle the pepitas, sunflower seeds and sesame seeds over the top. Cover with a clean tea towel and leave the dough in a warm place for 30-40 minutes, allowing it to rise. 

Preheat your oven to 220 degrees C, then turn it down to between 200-210 degrees C. Slash the top of the loaf with a sharp knife, spray with a mist of water and bake the bread for 30 minutes or longer, until the loaf sounds hollow when tapped. Keep an eye on it, to ensure that the seeds on top don't burn. Turn down the oven if they are starting to brown too quickly. Allow the bread to cool slightly before removing it from the tin. Store it wrapped in a clean tea towel or bread tin. Your bread will keep for several days. 

* The Laucke bread mix I use here contains unbleached wheaten flour, soy grits, soy flour, kibbled linseed, kibbled maize and rye, salt and ascorbic acid. Laucke Bread Mixes are available from supermarkets.

This is an original recipe created by Liz Posmyk, Good Things. Images and words copyright. ​

---

Tell me dear readers, do you enjoy baking artisan breads? Or do you prefer to buy them?