Mary Berry Farmhouse Loaf is made with linseed, porridge oats, strong white flour, strong wholemeal flour, sunflower seeds, salt, fast-action yeast, and warm water. This tasty Mary Berry Farmhouse Loaf recipe creates a delicious bread that takes about 2 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 40g (1½ oz) linseed
- 150g (5 oz) porridge oats
- 300ml (½ pint) boiling water
- 450g (1 lb) strong white flour
- 100g (4 oz) strong wholemeal flour
- 50g (2 oz) sunflower seeds
- 1 level tsp salt
- 7g sachet fast-action yeast
- About 350ml (12 fl oz) warm water
- To glaze: A little milk, for glazing; a few extra porridge oats, to decorate
How To Make Farmhouse Loaf
- Mix Oats and Linseed: Measure the linseed and porridge oats into a bowl, pour over the boiling water, and mix. Leave to absorb for about 10 minutes and cool slightly.
- Form the Dough: Add the remaining dry ingredients and the warm water; mix to form a soft dough. Knead by hand on a floured surface for about 5 minutes or use a mixer fitted with a dough hook.
- First Rise: Place the dough into an oiled bowl, cover with clingfilm, and leave to rise in a warm place for about 1-1½ hours.
- Shape the Loaves: Knead for a few minutes and shape into a round loaf, or divide and shape into 2 round loaves. Place on a baking tray lined with baking parchment.
- Proving: Slip the baking tray into a large plastic bag and leave it in a warm place for about 30 minutes or until doubled in size.
- Preheat the Oven: Preheat the oven to 220°C/Fan 200°C/Gas 7. Brush the dough with milk and scatter with oats.
- Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Cool on a wire rack.
Recipe Tips
- Use Warm Water: Ensure the water is warm but not too hot (about 37-43°C/98-110°F) to activate the yeast without killing it.
- Check Dough Texture: The dough should be soft but not sticky. If it’s too wet, add a little more flour; if it’s too dry, add a bit more warm water.
- Knead Properly: Knead the dough until it’s smooth and elastic. This usually takes about 5 minutes by hand or 3 minutes in a mixer.
- Ideal Rising Place: Find a warm spot for the dough to rise, like near a radiator or in a turned-off oven with the light on, to help it rise effectively.
- Tap to Check Doneness: When the bread is baking, tap the bottom; it should sound hollow. If it doesn’t, bake for a few more minutes.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Farmhouse Loaf cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: To freeze, wrap the loaf tightly in plastic wrap and then place it in a freezer bag or container. This will keep it good for about 3 months. To thaw, take the loaf out of the freezer and let it sit at room temperature for a few hours before serving.
- Reheat: Preheat the oven to 180°C (350°F). Wrap the loaf in foil to keep it from drying out and place it in the oven for about 10-15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 slice (approximately 24 slices total)
- Calories: 202
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 196mg
- Potassium: 56mg
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Treacle Scones
- Mary Berry Celeriac Soup
- Mary Berry Parkin Recipe
- Mary Berry Lavender Shortbread
Mary Berry Farmhouse Loaf Recipe
Description
Mary Berry Farmhouse Loaf is made with linseed, porridge oats, strong white flour, strong wholemeal flour, sunflower seeds, salt, fast-action yeast, and warm water. This tasty Mary Berry Farmhouse Loaf recipe creates a delicious bread that takes about 2 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Mix Oats and Linseed: Measure the linseed and porridge oats into a bowl, pour over the boiling water, and mix. Leave to absorb for about 10 minutes and cool slightly.
- Form the Dough: Add the remaining dry ingredients and the warm water; mix to form a soft dough. Knead by hand on a floured surface for about 5 minutes or use a mixer fitted with a dough hook.
- First Rise: Place the dough into an oiled bowl, cover with clingfilm, and leave to rise in a warm place for about 1-1½ hours.
- Shape the Loaves: Knead for a few minutes and shape into a round loaf, or divide and shape into 2 round loaves. Place on a baking tray lined with baking parchment.
- Proving: Slip the baking tray into a large plastic bag and leave it in a warm place for about 30 minutes or until doubled in size.
- Preheat the Oven: Preheat the oven to 220°C/Fan 200°C/Gas 7. Brush the dough with milk and scatter with oats.
- Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. Cool on a wire rack.
Notes
- Use Warm Water: Ensure the water is warm but not too hot (about 37-43°C/98-110°F) to activate the yeast without killing it.
- Check Dough Texture: The dough should be soft but not sticky. If it’s too wet, add a little more flour; if it’s too dry, add a bit more warm water.
- Knead Properly: Knead the dough until it’s smooth and elastic. This usually takes about 5 minutes by hand or 3 minutes in a mixer.
- Ideal Rising Place: Find a warm spot for the dough to rise, like near a radiator or in a turned-off oven with the light on, to help it rise effectively.
- Tap to Check Doneness: When the bread is baking, tap the bottom; it should sound hollow. If it doesn’t, bake for a few more minutes.
Mary Berry Farmhouse Loaf Recipe