The Chef: Chantel Dartnall
Chef patronne of Restaurant Mosaic at the Orient & Sunday Times Chef of the Year finalist in 2008 bakes some Quick Seed Bread
Graduate of Prue Leith Chefs Academy
Some people are just born to be chefs and if you don't follow your heart there will always be a void in your life.
One of the highlights of my career was winning the Billy Gallagher scholarship to represent South Africa in the US, where I cooked alongside many great chefs, like MasterChef Australia's George Calombaris.
In my own restaurant kitchen I have the freedom (and confidence) to create dishes that I enjoy cooking.
We bake this bread for the restaurant every day.
QUICK SEED BREAD
Makes 6 loaves
1kg (8 cups) cake flour
1kg (8 cups) Nutty Wheat flour
40g bicarbonate of soda
200g seedless raisins
100g pecan nuts
100ml sunflower seeds
50g sesame seeds
100g dried pear, chopped
50g poppy seeds
2.25 litres plain yoghurt
250ml (1 cup) runny honey
30g (3 sachets) dried yeast
250ml (1 cup) milk, warmed
Mix all the dry ingredients together. Mix the yoghurt, molasses and honey together, add to the dry ingredients and mix through.
Mix the yeast and warmed milk together, add to the dough and mix through.
Cover and allow to prove (rise) for 30 minutes or until doubled in size. Spray 6 standard bread tins with cooking spray and half-fill with the bread dough. Cover and prove for another 20 minutes. Bake at 150°C for 30 minutes. Reduce the heat to 120°C and bake for a further 1 to 2 hours.