Wholemeal bread with seeds
 
  • 2 teaspoons instant dried yeast
  • 1 teaspoon light brown sugar
  • 240 grams wholemeal plain flour
  • 225 grams plain flour, plus 2 tablespoons for kneading
  • 1 teaspoon salt
  • ¼ cup rolled oats
  • 2 tablespoons chia seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon linseeds
  • olive oil spray
  1. In a small bowl, mixture together the yeast and brown sugar. Add 11/2 (375ml) of warm water, and stir until the yeast has dissolved. Set aside for 10 minutes or until frothy.
  2. Put the flours and salt in a large bowl and stir to combine. Combine the oats and seeds in another small bowl. Keep a ½ teaspoon of the oat/seed mix aside to sprinkle on the top, and add the remaining mixture to the flours and mix together.
  3. Make a well in the centre, then pour in the yeast mixture and stir until the dough comes together.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
  5. Lightly oil the bowl and place the dough in it. Cover with a clean tea towel, and rest in a warm place for 11/2 hours or until doubled in size.
  6. Lightly spray a loaf tin (around 9x19cm) and sprinkle very lightly with flour. Knock out any excess from the tin.
  7. Once the dough has risen, knock back the dough to its original size, with your hands. Knead the dough for 2-3 minutes, then form into a loaf shape and place in the prepared tin. Cut three diagonal slashes into the top of the dough. Sprinkle with the reserved oat and seed mixture, then cover and set aside to rise for 45 minutes.
  8. Preheat the oven to 200 degrees celsius. Bake the bread for 35-40 minutes or until the top is golden and the loaf sounds hollow when tapped on the base.
  9. Transfer to a wire rack to cool before slicing.
Recipe by Villiers Brown at https://villiersbrown.com/wholemeal-bread-seeds/