Mixed seed bread

400 kcal or less bake bread breads caraway for a crowd home baking make ahead over an hour poppy seed poppy seeds quinoa rye salt seeds sunflower seed sunflower seeds super foods treacle wholemeal flour yeast

N/A

Makes 1 loaf

Source

Ingredients

350g wholemeal flour

100g rye flour

50g quinoa flour or extra rye flour

2 tsp salt

7g sachet fast-action yeast

125g pack sunflower seeds

25g caraway seeds

50g each poppy seeds and sesame seeds

75ml black treacle

300ml water

Method

Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.

Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.

Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.