About this recipe:This hearty granary bread is full of wheat, flax seed and sunflower seeds and makes excellent sandwiches or toast.
1 tablespoon dried active baking yeast
1/2 teaspoon caster sugar
4 tablespoons warm water
400ml (14 fl oz) warm water
2 tablespoons honey
2 tablespoons treacle
4 tablespoons vegetable oil
1 tablespoon lemon juice
425g (15oz) wholemeal flour
2 tablespoons flax seed
2 tablespoons bulghur wheat
2 tablespoons sunflower seeds
2 teaspoons salt
275g (10oz) bread flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:2hr30min › Cook:30min › Ready in:3hr
In a small bowl, dissolve the yeast and sugar in 4 tablespoons warm water. In a large bowl, mix remaining 400ml warm water, honey, treacle, oil, egg and lemon juice. Mix well. Add yeast mixture and stir.
Gradually add 300g wholemeal flour beating well after each addition. Add the flax, bulghur wheat and sunflower seeds, stir well.
Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
Punch down and shape into 3 round balls. Cover and let rest for 20 minutes.
Form into loaves and place in greased loaf tins. Let rise covered in a warm place until doubled. Bake at 190 degrees C (gas mark 5) for 25-35 minutes.