Multigrain seeded loaf

bread
Multigrain seeded loaf

Ingredients

makes 1 loaf
  • 180g strong wholemeal flour
  • 180g strong white flour
  • 180g chickpea or besan flour
  • 8g sea salt
  • 7g instant dry yeast
  • 3 tbsp sesame seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp pumpkin seeds
  • 400ml warm water

Directions

Cooking mode
  1. In a large bowl, combine the flours. Add the salt, yeast and 2 tbsp of each of the seeds, and mix well.
  2. Add the water and mix until all the flour is incorporated. The dough should be wet and not kneadable. Adjust with more water or flour if needed.
  3. Cover and leave to rest for 2–3 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Leave to rest for another 3–4 hours. At this stage, either bake immediately or refrigerate for up to 3 days for flavour development.
  4. When ready to bake, if refrigerated, remove the bowl from the fridge for 1 hour before shaping.
  5. Stretch the dough into an oblong, then fold one edge into the centre and the other over that. Place in a loaf tin, cover with a damp tea towel and leave to rise for 1 hour at room temperature, until the centre is about 1cm above the height of the tin.
  6. Preheat the oven to 220°C. Cut 3 or 4 slashes into the dough, then top with the remaining 1 tbsp of each of the seeds. Bake for 45–50 minutes. Bake for another 5–10 minutes at 180°C for a crispy crust. Remove from the tin and leave to cool on a wire rack before slicing.
Baker Beanie Author

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