Do you loaf bread?
Because I know I sure do. Especially the kind that’s jam packed full of healthy seeds, nuts and dried fruit.
I know that this isn’t the most traditional Chelsea recipe out there because traditionally this type of bread is made in swirl bun form and has a base that’s similar to hot cross buns where it consists mainly of cinnamon, citrus zest, and dried currants.
But I like to make mine this is the way, simply because I like the added nutrient boost the pumpkin seeds, black sesame seeds, dried cranberries and apricots bring to the table.
I’ve made a Chelsea style swirl loaf a little over a year ago (recipe here) but it’s been a while since I’ve revisited the recipe and being that I have grown so much as a baker since then, I figured that it’s about time I revamp the recipe.
And boy I’m glad I did because it turned out a dozen times richer, fluffier and softer this time around!
Although I must admit, I regret not keeping the signature swirl design of the Chelsea loaf in this revamped edition…so perhaps I will have to recreate another rendition to marry the two better next time…you know what that means?
It means that I get to remake this loaf and gobble it all up again very very soon 😛
Keep eating, munching, and loving darlings,
- 1¼ cups all-purpose flour
- 1½ cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 2¼ teaspoons yeast
- 1 teaspoon sugar
- ¼ cup coconut oil (or butter)
- 1⅔ cups whole milk
- 1 egg, beaten
- ¼ cup dried currants
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ⅓ cup diced apricots
- 2 tablespoons black sesame seeds (optional)
- Combine the flours, salt, cinnamon, yeast, lemon zest and sugar in a large bowl.
- In a saucepan melt 2 tablespoons of coconut oil and milk over medium heat until it begins to steam. Allow cool for 5 minutes so that the heat doesn’t kill the yeast.
- Create a well in the bowl of dry ingredients and pour the milk into the center it. Add in the egg and mix everything together until a dough forms. Mix in the pumpkin seeds, black sesame seeds, dried currants dried cranberries and diced apricots.
- Knead the dough for 8 minutes, and transfer the dough into a medium bowl. Place a tea towel on top and put the bowl in a warm place for an hour so that the dough can rise.
- When the dough has doubled in size, take it out of the bowl and place it on a lightly floured surface. Kneed the dough for a minute or two to get the air bubbles out
- Shape your loaf into a log. Place your loaf onto a baking sheet and let rise covered in a warm place again. Let the loaf rise until it has doubled in size, it will take 30 – 35 minutes.
- Bake at 375 F for 30 - 40 minutes until golden brown and sounds hollow when tapped. Take out, let cool for 5 minutes before slicing it with a bread knife.