Seeded Wholemeal Bread

    Seeded Wholemeal Bread


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    About this recipe: This is a wholesome and highly nutritious bread. It's packed with fibre, vitamins, minerals and flavour! Pumpkin seeds and sunflower seeds are studded throughout this loaf. Feel free to experiment with other additions, such as walnuts, sesame seeds or whatever you fancy.

    Serves: 12 

    • 225g bread flour
    • 225g wholemeal flour
    • 75g fine polenta (or cornmeal)
    • 1 teaspoon salt
    • 2 1/4 teaspoons dried active yeast
    • 125ml warm water (45 degrees C)
    • 175ml warm milk (45 degrees C)
    • 1 tablespoon pumpkin seeds
    • 1 tablespoon sesame seeds
    • 2 tablespoons milk
    • 2 tablespoons sunflower seeds

    Prep:30min  ›  Cook:35min  ›  Extra time:1hr40min proofing  ›  Ready in:2hr45min 

    1. In a bowl, mix together the yeast and 125ml warm water and 125ml warm milk. Allow to sit for 5 minutes.
    2. In a large bowl, combine bread flour, wholemeal flour, polenta and salt. Make a well in the centre of the flour mixture and pour in the yeast mixture. Mix until the dough begins to pull together.
    3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    4. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough and gently knead in the pumpkin and sesame seeds. Form the dough into a single round loaf and place on a lightly oiled baking tray. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas 6.
    5. Brush loaf with 2 tablespoons milk and sprinkle on the sunflower seeds. Bake in preheated oven for 30 to 35 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack before serving.

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