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Air Fryer Seeded Wholemeal Bread

Introduction & method

Air fryers are much more versatile than many people think. In this recipe we use one to both prove the dough and bake the bread.

 Air Fryer Seeded Wholemeal Bread Recipe

Make the Dough


Mix together the flours, seeds, yeast, salt and sugar. Add the oil to the water and mix it into the flour mix. Tip the dough out onto a floured surface or use the dough hook in a stand mixer to knead the dough for 5-10 minutes. Place it in a clean bowl, cover with a tea towel or plastic film and leave in a warm place to double in volume - this will take 1-2 hours. If your air fryer has a warming/proving function, use that to help things along.

Knock Back/Prove Again


When the dough has risen, tip it out and knead it briefly to knock all the air out of it. Now it needs to prove again either in an oiled loaf tin, or in a proving basket - a banneton. I like to use a banneton because it imprints a kind of coil pattern on the bread. This second prove needs to continue until the dough has doubled again and reached or exceeded the top of the container.

Bake the Bread


Heat your air fryer to 180°C (356°F). You can, of course, use a regular fan/convection oven at the same temperature, or a conventional one at 200°C (392°F) or gas 6. Bake the bread for 35-40 minutes until the bottom sounds hollow when you tap it.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Air Fryer Seeded Wholemeal Bread on YouTube.

 
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Ingredients & Info


DOUGH
 450 grams strong bread flour
 2 tbsp mixed seeds (sunflower, pumpkin, millet)
 250 ml lukewarm water
 2 tbsp vegetable oil
 1 tsp active dried yeast
 1 tsp salt
 1 tsp sugar

PLUS

The flour can be wholemeal or a mix of wholemeal and white. The seeds could also include sesame, poppy or flax.


UNITS:
Metric
US Customary/Imperial

Makes 1 loaf
Prep time: 15 minutes.
Proving time: 2 hours.
Cooking time: 40 minutes.
Total time: 2 hours 55 minutes.