"Palms Bread" From the Dunedin restaurant. Makes 3 loaves.
5 teaspoons dry yeast
1 teaspoon sugar
1/2 cup warm water
Mix in bowl
Set aside for a good 10 min until mixture is quite frothy
2 tablespoons honey
2 tablespoons molasses
3 1/2 cups very warm water (but not hot)
Stir into the frothy yeast
4 cups white flour
4 cups wholemeal flour
1 teaspoon salt
1/2 cup sesame seeds
1/2 cup poppy seeds
1/2 cup sunflower seeds
1 teaspoon caraway seeds
Mix in large bowl
Warm (to allow the yeast to continue working when mixed in)
Pour yeast mixture into a well in the flour
Mix with a wooden spoon until almost combined
Turn out on a floured surface and knead well for 5 minutes. Make sure you have extra flour on hand to stop the dough sticking to the board. The dough is ready to set aside to rise when it springs back after being poked with a finger.
Turn the dough over in a greased bowl and cover with plastic wrap.
Wrap the bowl in a towel and stand in a warm place for 20 minutes, or until doubled in bulk.
Turn dough out and knead for a further 5 minutes until it is smooth and elastic.
Divide into 3 equal portions and mould into loaf shapes.
Place in 3 greased loaf tines
cover and leave until doubled in bulk; about another 20 minutes.
Bake at 200° C for 35-40 minutes or until the loaf sounds hollow when tapped from underneath.
Turn on to a rack to cool immediately, so it doesn’t steam and go soggy around the base.
To freeze the loaf: slice it with a very sharp knife and freeze while it’s still warm.