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1
Add the honey and the yeast to the warm water and give that a good mix.
2
Once mixed set it aside for at least 10 minutes to activate, if you don’t see any activity after 10 minutes, your yeast must be dead and it needs replacing.
3
Add the now active yeast mixture to your stand mixer bowl, add the oil, followed by all 3 flours, 30g of the seeds, and the salt
4
Using the dough hook, and the speed on slow, knead the dough for 10 minutes.
5
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
6
Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it proof for 1 hour, the dough should at least double in size (this may take a longer or a shorter time, depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
7
Grease a 2lb / 900g loaf tin, see video for tin dimensions.
8
Add the remaining 30g of seeds to a small flat tray.
9
After the proof has finished, turn out the now risen dough onto a non-floured lightly oiled surface, and knock the dough back, this simply means force all of the gas out of it.
10
Form the dough into a sausage shape, (see video for this technique).
11
Spray the dough with water, dip the dough into the tray of seeds, covering top and sides, not the bottom (see video for more info).
12
Place the now seeded dough into the greased loaf tin, seeds up, gently pressing it down to fill in any gaps in the sides and corners.
13
Cover it with a dry, light weight cloth, and allow it to proof until it has risen approximately 4cm / 1½ inches, over the top of the tin, this should take approx, 30 to 45 minutes, (or see the video on how to use the proofing box method).
14
When you think there is only 10 minutes left on the proofing time, preheat your oven to 180°C / 355°F / Gas Mark 4.
15
Once the proofing time is up, score the loaf right down centre of the full length of the dough using your Lame, or bakers’ blade.
16
Place the tin into the preheated oven, and set your timer for 30 minutes.
17
Once the time is up, remove it from the oven.
18
Before doing anything else, increase your oven temperature to 190°C / 375°F / Gas mark 5.
19
Carefully remove the hot loaf from the loaf tin/pan, get the loaf back into the oven (without the loaf tin/pan).
20
Depending on the degree of colour you want, bake for a further 5 to 8 minutes on the hotter setting, be careful not to burn the seeds.
21
Remove from the oven, and allow to completely cool on a wire rack.
22
Your wonderfully healthy wholemeal multigrain bread is now ready to slice, butter, and eat.
23
Enjoy.
Method
Ingredients
155g / 5½oz Wholemeal Wheat flour
100g / 3½oz Wholemeal Spelt or Rye flour
125g / 4½oz White Bread flour
215g / 215mls Lukewarm Water 40°C / 104°F
60g / 2oz Mixed & lightly toasted seeds (split into 2 equal parts)
6g / 1½tsp Instant or Active dried yeast
8g / 1tsp Salt
15g / 1tbls Honey
15g / 1tbls oil
2lb / 900g Loaf Tin/Pan
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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Extra strong dough proofing bowl cover (White)
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