Seeded wholemeal bread

Seeded wholemeal bread

By
From
Lucy's Bakes
Makes
1
Prep
30 mins
Cooking time
30 mins
Photographer
Jacqui Melville

This is a hefty loaf full of goodness. Don’t start with this if you are a novice because wholemeal flours are a bit trickier to work with. This is a good, basic wholemeal loaf, though, and you can swap and change the flavours within the recipe. The fennel seeds make this bread. You can hunt them out at Asian grocers or online if your supermarket doesn’t have them and you can even roast your own by simply tossing raw fennel seeds in turmeric and dry-roasting on a baking tray at 200°C for about 5 minutes. Try pumpkin or sunflower seeds in place of walnuts, too.

Ingredients

Quantity Ingredient
400g strong wholemeal bread flour
100g strong white bread flour
15g fast-action dried yeast
10g salt
100g walnut pieces, roughly chopped
3g roasted fennel seeds
30g clear honey
400g warm water

Method

  1. Line a baking sheet with paper. Put the flours, yeast, salt, nuts and seeds into a large bowl and stir well.
  2. Stir the honey and water into the flour mixture with a fork to start to mix to a rough dough.
  3. Turn onto a lightly floured surface and bring together to a dough then knead until elastic and no longer sticky. Return it to the bowl, cover with a tea towel and leave to prove until doubled in size (I place it in my oven at 60°C with the door slightly ajar, for 30 minutes).
  4. Return the risen dough to the work surface and knead again to reduce it to the original size and shape into a round loaf. Place on the prepared baking sheet, dust with flour and then score a cross in the top with a very sharp knife.
  5. Cover again with the tea towel and leave to rise again in a warm place (back in the oven or at room temperature) until doubled in size.
  6. Preheat the oven to 230°C – take the loaf out first if proving in there. Bake for 30 minutes, reducing the temperature after 10 minutes to 220°C.
  7. Knock the base of the loaf with your fist and if it sounds hollow the loaf is done. Cool completely on a wire rack before cutting.

Note

  • This recipe is vegetarian and dairy-free.

What the testers say

  • BEN COLEBY – ‘I love grainy loaves. This was my first ever bread-making, so it took me some time and advice to understand the textures. I then made the polenta bread and should have started with that one and moved on to this one. But I now have the hang of it and make it in the evening – a great de-stress from work. I bake it in a loaf tin and it makes delicious toast and sandwiches.’
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