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Seeded olive oil bread with gooseberry jam

Homemade bread and jam - simply the best!
 
seeded bread


Preparation time: 35 min
Cooking time: 1 hour 20 min
 
 

Ingredients

 
  • BREAD
  • 500
    ml
    flour
  • 250
    ml
    bran
  • 10
    ml
    yeast
  • pinch salt
  • 10
    ml
    sugar
  • 300
    ml
    lukewarm water
  • 60
    ml
    olive oil, extra for greasing
  • extra flour for dusting
  • 100
    g
    mixed seeds
  • JAM
  • 700
    g
    gooseberries
  • 150
    ml
    water
  • 700
    ml
    caster sugar
Servings: Change Serving
 
 

Method

 

BREAD

Preheat the oven to 200 °C. In a bowl mix the flour and bran together.

Stir in the yeast, salt and sugar. Mix the lukewarm water with the olive oil.

Make a well in the centre of the dry ingredients and pour in the oil mixture.

Mix quickly using your hands to make a sticky dough.

Sprinkle flour on a work surface and place the dough on it, sprinkle half the seeds on the dough.

Knead by stretching it away from you, then folding it in half towards you and stretching it away again.

Continue doing this for at least 15 minutes.

When the dough is smooth, place it in a bread pan greased with olive oil, cover with clingfilm and leave to rest for 1 hour.

When the dough is ready, double up, sprinkle the rest of the seeds on top and bake for 35 minutes or until a skewer comes out clean.

Place on a wire rack to cool.

JAM

Wash the gooseberries and remove any damaged ones.

Put the gooseberries and water into a large pan.

Bring to the boil and simmer for 10 minutes until the fruit is softened.

Stir in the caster sugar and cook over low heat for 1 hour or until the sugar has dissolved.

Increase the heat and boil for 10 minutes or until set.

Sterilise the jam jars by washing them in soapy water, then rinse and dry them in a preheated oven at 140 °C.

Leave them to dry for 30 minutes.

Spoon the jam in the jars and seal tightly with lids.

 

 

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