I hope you enjoy this recipe for a wholesome wholemeal seeded bread. It’s a healthier option than white bread and it’s absolutely delicious with soups, in a cheese sandwich or just with butter. This bread uses a lot of seeds and the texture is quite dense, so you don’t need a lot. I have really got into baking lately. It is so therapeutic and rewarding, oh and the smell of baking bread is awesome too.
- 200 ml luke warm water
- 100 ml warm milk
- 1 tsp sugar
- 1sp dry yeast (or 1 packet of fast action yeast)
- 2 tsp salt
- 600 g Wholemeal strong bread flour plus more for dusting. You can also use the seeded bread flour.
- 1 tbsp of olive oil plus a little extra
- 1/2 cup of mixed seeds (poppy seeds, sesame seeds, sunflower and pumpkin seeds, anything that takes your fancy really)
Mix the warm milk with the yeast and the sugar and let it develop for 20 minutes in a warm place. You will see a thick froth forming on the top when it’s ready.
Meanwhile sift the flour with the salt and make a well in the centre. Once the yeast has proved pour it into the well and add the warm water and 1 tbsp oil. Mix everything together, starting with a spoon and gradually moving onto kneading. Knead the dough on a flat surface for at least 5-10 minutes. If it’s too sticky add a little more oil or flour. Be careful with the flour though, as you don’t want to get the bread too dense. Once you get a nice soft dough ball (it’s denser than white bread dough) lightly oil it and place it in a large container. Cover tight and let it rest for 1-2 hours in a warm place. The dough should about double in size.
When the dough is ready knead it into a bread shape and cut a few slices across on the top. Transfer it onto a baking tray, that’s covered with baking paper (makes your life easier) and set aside. Heat the oven to 180 C. Bake for 35 minutes or until cooked through. Let it cool down on a cooking rack and it’s ready to serve.
A few tips and tricks:
- Don’t overheat the milk and water as this will cook the yeast. The bast way to know they are at the right temperature is to check with your finger and it doesn’t burn. alternatively if you mix 1 part of boiling liquid with 2 parts of cold liquid you will get the right temperature.
- Result often vary depending on the moisture in the ingredients, whetehr they are fresh or old and the temperature of the air.
- I always prove my dough in the oven at 35 C as this gives it a consistently warm environment.
- Store in a tight container, you can also wrap it up in a kitchen towel.
- Eat within two days, as it will get stale rather quickly (it hasn’t got any preservatives).
I hope you enjoy my recipe, please let me know what you think!