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.

Walnut bread

I had previously made this bread, but this is the first time I try with the breadmaker. I decided to just mix and rise the dough and then shape it manually (you can get really tired of cubic bread...). The only thing is that you can only use the breadmaker if it has a nut dispenser...

Walnut Bread (Pain aux Noix)

2 tsp dried yeast (fast action)
250 g strong white flour
125 g rye flour
125 g wholemeal flour
2 tsp salt
350 ml water
150 g walnuts, roughly chopped

Put all the ingredients (except for the walnuts) in the machine. The walnuts will need to be added in the nut dispenser. Use the wholemeal-raisin dough setting which in my machine takes around 2 hours and a half.

Take the dough out into a floured surface and shape into a log loaf, about 25 cm in lengh. Cover with a tea towel and leave to prove for 45 minutes. It grows a lot!

Bake at 200C for 50 minutes and then leave to cool on a wire rack.

Mor's rye bread

I'm not sure if this is going to be a disaster or a success, as I haven't seen the inside of this bread yet... Doesn't look too bad on the outside, though...

Here goes the recipe:

Leaven: (only for the first time, then the bread dough before baking is used as leaven)

1 dl water (at 40C)

1 dl plain flour

10 g fresh yeast

Stir all the ingredients together. Cover the mix with plastic foil and leave for 2-3 days at room temperature.

Once the leaven is ready, we can start the bread itself. It takes two days to make this bread, so it needs to be planned a bit in advance.

First part:

1.8 l water (at 40C)

6 tbsp salt

2 dl leaven

1 tsp sugar

Second part:

300 g cracked rye grain

100 g sunflower seeds

100 g linseed

400 g cracked wheat grain

400 g rye flour

Third part:

5 dl water

700 g rye flour

250 g cracked rye grain

1. Mix and stir the water, salt, sugar and leaven together until the leaven is resolved. Mix the second part of the ingredients into the leaven-resolution. Stir firmly until it is completely mixed together. Leave the mix to rest (and grow) at room temperature, covered by a kitchen towel, for 12-24 hours (I do this first bit in the morning before going to work and leave it till the next morning).

2. Add then the third part of the ingredients and stir well until the dough is a kind of thick paste. Take 2dl of this dough to use as leaven for the next time (at the bottom it's explained how to keep this leaven).

Grease two tins well with oil and divide the dough into the tins. Flatten the dough with the back of a spoon and leave at room temperature, covered by a kitchen towel, for 4-8 hours.

3. Brush the top of the bread (which should have grown a bit) with olive oil and bake for 1.5 hours at 200C (top and bottom). Then take out of the tins and leave to cool down on a wire rack (it takes quite some time to cool down and it shouldn't be cut while hot or it crumbles).

How to keep the leaven:

The leaven should be kept in the lid in a jar with a lid (or a tupper). The leaven needs to be taken out of the fridge and left at room temperature for 1-2 days before it's used.

The leaven is good for 3 weeks only if kept in a fridge. It can be kept for 3 months if frozen. Again, it should rest at room temperature for 1-2 days after defrosting.

How to keep the bread:

The bread keeps well for about 1 week at room temperature. It can keep frozen for approx 3 months. Don't keep it in the fridge as it will quickly become dry.