Seeded Wholemeal Bread
00h 20
00h 30Packed full of seeds, this wholemeal loaf is rich in flavour and nutrients. Delicious with both sweet and savoury, try this seeded bread with hearty soup or a thick layer of jam.
Ingredients and Method
Ingredients
- 500g wholemeal bread flour
- 1 tsp salt
- 7g sachet fast action yeast
- 50g sunflower seeds
- 50g pumpkin seeds
- 25g poppy seeds
- 400ml lukewarm water
- 50g butter
Method
- Mix the flour, salt, yeast and butter together in a large Mason Cash Mixing Bowl.
- Add the water to the bowl and mix in well with your hands using a pincer movement to squeeze the liquid into the flour until the bowl is quite clean.
- Empty the mixture onto a floured surface and knead for around 5 minutes, then add the seeds. Continue to knead for another 5 minutes until the dough is smooth and springs back when you press a fingertip onto it.
- Shape the dough into a ball and place it into a mixing bowl lightly greased with olive or sunflower oil. Cover with cling film and leave it to prove for around an hour until it has doubled in size.
- Once proved, knock the dough back by bashing the air out of it with a fist, then reshape into a ball or oval (feel free to lightly oil the top of the dough and press extra seeds into it).
- Preheat your oven to 220°C, then place the shaped dough onto a floured, seasoned Baking Stone and cover with a tea towel. Allow the dough to rise again for around an hour, slash a cross into the surface.
- Bake for around 30 minutes until browned. The loaf should sound hollow when tapped on the base. Allow to cool on a wire rack before serving.
