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Clover Seeded Baguette

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Method

1. First of all, mix the flours, dried yeast and salt in a large bowl. Pour the water and melted Clover into a well in the middle of the dried ingredients. Mix thoroughly and bring together with your hands. Knead the dough on a floured surface for 10 minutes, or use a kitchen aid with dough hook. Add a sprinkling more flour if it feels too sticky.

2. Divide the dough into 2 and roll each into a baguette shape, about 40cm long. Sprinkle the seeds out onto the work surface. Roll the bread dough into shape over the seeds so that they stick to all sides – press them into the dough as you go. Make several diagonal slashes across the tops. Place onto a large lightly Clover greased oven tray and place the loaves on top. Cover with a clean tea towel and leave to rise in a warm place for 1 hour.

3. Pre-heat the oven for 30 minutes at 240C, fan 220, Gas 9. Bake the baguettes on the middle shelf for 30-40 minutes, until they sound hollow when tapped on the bottom and have a golden crust. Cool on a wire rack. Slice and serve with a Ploughman’s lunch or spread thickly with Clover and your favourite jam for breakfast.