Wholemeal seeded loaf
Ingredients
makes 1 loaf- 225g strong stoneground wholemeal flour
- 225g strong stoneground white flour
- 8g sea salt
- 7g instant dry yeast
- 85g mixed seeds (pumpkin, sunflower, millet, sesame, poppy, flax)
- 350ml warm water
Directions
Cooking mode
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- In a large bowl, combine the wholemeal and white flours. Add the salt, yeast and seeds, and mix thoroughly.
- Make a well in the centre and pour in the water. Mix to gradually form a dough, adding more water or flour if needed. Continue to mix with your hands until you have a smooth dough that leaves the bowl clean. Transfer to a lightly floured surface and knead for 10 minutes, until the dough stretches enough to see light through it without breaking.
- Shape the dough into a ball. Brush a bowl with oil and place the dough inside. Cover with a damp tea towel and leave to prove for 1–2 hours, until doubled in size. At this stage, either bake immediately or refrigerate for up to 3 days for flavour development.
- When ready to bake, if refrigerated, remove the bowl from the fridge for 1 hour before shaping.
- Prepare a loaf tin.
- Stretch the dough into an oblong, then fold one edge into the centre and the other over that. Place in a loaf tin and sprinkle with flour, then cover again with a tea towel and leave to rise for another 30 minutes at room temperature, until the centre is about 2cm above the height of the tin.
- Preheat the oven to 200°C. When the dough has risen enough, bake for 40 minutes. Cook for a further 5–10 minutes if you prefer the crust to be crispy. Remove from the tin and leave to cool on a wire rack. The loaf is cooked when the base sounds hollow when tapped.
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