Seeded olive oil bread with gooseberry jam

By admin
18 May 2014

Homemade bread and jam - simply the best!

Makes 1 loaf

Preparation time: 1 hour

Baking time: 35 min

Cooking time: 1 hour and 20 min

BREAD

500 ml (2 c) flour

250 ml (1 c) bran

10 ml (2 t) yeast

pinch salt

10 ml (2 t) sugar

300 ml lukewarm water

60 ml (¼ c) olive oil, extra for greasing

extra flour for dusting

100 g mixed seeds

JAM

700 g gooseberries

150 ml water

700 ml (? c) caster sugar

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.

- Hope Malau

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