And another wholemeal bread with seeds

Today I tried another of the wholemeal everyday loafs. This one is full of goodness! It has wholemeal, granary and rye flour, rolled oats and seeds.

Again, the original recipe had more than 700g of flour, so I've used 1/3 of all ingredients, which leaves the quantities a bit strange.


Multigrain harvest bread

5 g fast-action dried yeast
185 g wholemeal strong flour
185 g strong granary flour
75 g rye flour
37 g rolled oats
9 g salt
1/2 tsp light soft brown sugar
17 g butter, diced
1 tbsp malt extract
100 ml warm milk
200 ml warm water
40 g (in total) of poppy, sesame and sunflower seeds (plus some more to sprinkle)

Add all the ingredients in the right order for your machine and start the wholemeal/dough raisin programme.

Once the programme has finished, turn the dough into a floured surface and shape into a round (or anything you prefer). Leave to rise for 30 minutes or until doubled in size.

Meanwhile, preheat the oven to 220C. Brush the top of the bread with some milk and sprinkle with some seeds.


Bake in the oven for 15 minutes, then reduce the temperature to 190C and bake for a further 20 minutes. Transfer to a wire rack to cool.