English Cobblestone Bread
Experience the rustic charm of homemade English Cobblestone Bread, a hearty and visually stunning pull-apart bread that's perfect for any occasion. This recipe combines a robust blend of bread flour, whole wheat flour, and rolled oats for a wholesome texture, while the addition of sunflower and pumpkin seeds delivers a delightful crunch in every bite. Sweetened with a touch of honey and enriched with olive oil, this bread achieves the perfect balance between savory and subtly sweet. Shaped into charming, golf-ball-sized pieces to create its signature cobblestone appearance, this bread is both a feast for the eyes and the palate. Brushed with a golden egg wash, it bakes to perfection with a glossy crust and soft, airy interior. Ideal for serving warm with butter, as a side to hearty soups, or as the centerpiece of your bread basket, this easy and satisfying recipe is a must-try for home bakers. Keywords: English Cobblestone Bread, pull-apart bread, homemade bread recipe, rustic bread, seeded bread, baking recipes.
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Recipe Information
Ingredients
- 300 grams Bread flour
- 150 grams Whole wheat flour
- 50 grams Rolled oats
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 10 grams Salt
- 7 grams Active dry yeast
- 330 milliliters Warm water
- 15 grams Honey
- 15 milliliters Olive oil
- 1 large Egg (for egg wash)
- 15 milliliters Milk (for egg wash)
Instructions
In a large mixing bowl, combine bread flour, whole wheat flour, rolled oats, sunflower seeds, pumpkin seeds, and salt.
In a separate small bowl, mix the warm water, honey, and active dry yeast. Let sit for 5-10 minutes until frothy to activate the yeast.
Make a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil.
Mix the ingredients together until a shaggy dough forms. Then turn the dough out onto a floured surface.
Knead the dough for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 60 minutes or until doubled in size.
Once risen, punch down the dough and turn it onto a floured surface. Divide the dough into small, golf-ball-sized pieces to create the cobblestone effect.
Lightly grease a round or oval baking dish and arrange the dough balls snugly in the dish, leaving minimal gaps between them.
Cover the dish with a kitchen towel and let the dough balls rise again for 30-40 minutes until puffed and touching each other.
Preheat the oven to 200°C (390°F).
In a small bowl, whisk the egg with milk to make the egg wash. Brush the top of the risen dough balls with this mixture for a golden, glossy finish.
Bake the bread in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove from the oven and let cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely.
Serve warm with butter or enjoy as a side to your favorite soups and stews.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 4033 mg | 175% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 16.7 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 209 mg | 16% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1853 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
