Wholemeal Multigrain Seeded Loaf
How to make a very healthy wholemeal multigrain seeded loaf, simple step by step instructions, from start to finish.
Ingredients
Method
- 155g / 5½oz Wholemeal Wheat flour
- 100g / 3½oz Wholemeal Spelt or Rye flour
- 125g / 4½oz White Bread flour
- 215g / 215mls Lukewarm Water 40°C / 104°F
- 60g / 2oz Mixed & lightly toasted seeds (split into 2 equal parts)
- 6g / 1½tsp Instant or Active dried yeast
- 8g / 1tsp Salt
- 15g / 1tbls Honey
- 15g / 1tbls oil
- Add the honey and the yeast to the warm water and give that a good mix.
- Once mixed set it aside for at least 10 minutes to activate, if you don’t see any activity after 10 minutes, your yeast must be dead and it needs replacing.
- Add the now active yeast mixture to your stand mixer bowl, add the oil, followed by all 3 flours, 30g of the seeds, and the salt
- Using the dough hook, and the speed on slow, knead the dough for 10 minutes.
- If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
- Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it proof for 1 hour, the dough should at least double in size (this may take a longer or a shorter time, depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
- Grease a 2lb / 900g loaf tin, see video for tin dimensions.
- Add the remaining 30g of seeds to a small flat tray.
- After the proof has finished, turn out the now risen dough onto a non-floured lightly oiled surface, and knock the dough back, this simply means force all of the gas out of it.
- Form the dough into a sausage shape, (see video for this technique).
- Spray the dough with water, dip the dough into the tray of seeds, covering top and sides, not the bottom (see video for more info).
- Place the now seeded dough into the greased loaf tin, seeds up, gently pressing it down to fill in any gaps in the sides and corners.
- Cover it with a dry, light weight cloth, and allow it to proof until it has risen approximately 4cm / 1½ inches, over the top of the tin, this should take approx, 30 to 45 minutes, (or see the video on how to use the proofing box method).
- When you think there is only 10 minutes left on the proofing time, preheat your oven to 180°C / 355°F / Gas Mark 4.
- Once the proofing time is up, score the loaf right down centre of the full length of the dough using your Lame, or bakers’ blade.
- Place the tin into the preheated oven, and set your timer for 30 minutes.
- Once the time is up, remove it from the oven.
- Before doing anything else, increase your oven temperature to 190°C / 375°F / Gas mark 5.
- Carefully remove the hot loaf from the loaf tin/pan, get the loaf back into the oven (without the loaf tin/pan).
- Depending on the degree of colour you want, bake for a further 5 to 8 minutes on the hotter setting, be careful not to burn the seeds.
- Remove from the oven, and allow to completely cool on a wire rack.
- Your wonderfully healthy wholemeal multigrain bread is now ready to slice, butter, and eat.
- Enjoy.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
