Seeded Wholemeal Loaf

Seeded Wholemeal Loaf

75% hydration, everyday healthy loaf, 2lb tin, makes 1

Ingredients

strong wholemeal flour  500g
mixed seeds             75g
warm water              375ml
instant yeast           7g
salt                    10g
honey                   1 tbsp
oil                     20g

Seeds: sunflower, pumpkin and linseed (flax) is a good mix. Save a spoonful for the top.
The dough will feel sticky and wet, which is right for wholemeal, it drinks more water than white.
Sourdough version: swap the yeast for 100g active starter and hold back 40ml water. Prove longer, 3/4 hours, or shape and leave overnight in the fridge. Slower, but the ferment lowers the GI and makes it more digestible, the healthier option. Yeast is quicker if that is what you have.

Recipe

1. Mix the dry, yeast on one side, salt on the other:

[wholemeal flour 500g, mixed seeds 75g, yeast 7g, salt 10g]

Add the warm water, honey and oil and mix to a rough, sticky dough.

Stand mixer: the flex edge beater (the scraper paddle) on low brings it together and scrapes the walls as it goes. Then swap to the dough hook to knead.

2. Knead 10 minutes by hand until smooth and elastic. Wholemeal stays a touch rougher than white, that is fine.

Stand mixer: dough hook on speed 2 for 6/8 minutes instead of kneading by hand.

3. Cover and prove about 1 hour, until doubled.

4. Knock the air out, shape into a log the length of the tin, seam underneath. Drop into a greased 2lb loaf tin and scatter the saved seeds over the top.

5. Cover and prove about 45 minutes, until risen just above the rim.

6. Bake at 220°C for 35/40 minutes, until deep brown and hollow-sounding when tapped underneath.

7. Tip out and cool on a rack before slicing.

❄ Freezer
Freeze: whole or sliced, in a bag.
Reheat: whole, from frozen into a hot oven 10/15 min. Sliced: toast from frozen.
Keeps: 3 months frozen, 2/3 days in the bread bin.