Wholemeal Multigrain Seeded Loaf
A healthy and delicious wholemeal multigrain seeded loaf.
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- •1 tbsp Honey
- •1 cup Warm water
- •2 tsp YeastActive dry yeast
- •2 tbsp Sunflower oilCan substitute with vegetable or olive oil
- •2 cups Wholemeal wheat flour
- •1 cup Wholemeal spelt flour
- •1 cup White bread flour
- •1 cup Mixed seedsHalf for dough, half for topping
- •1 tsp Salt
- 1
Mix honey with warm water.
1 min
- 2
Add yeast to the water mixture and let it activate for 10 minutes.
10 min
- 3
Combine yeast mixture with flours, half of the seeds, and salt.
5 min
- 4
Knead the dough for 10 minutes.
10 min
- 5
Place dough in a greased bowl, cover, and let rise for 1 hour.
1h 0m
- 6
Shape the dough and roll it in the remaining seeds.
5 min
- 7
Place dough in a greased loaf tin and let it proof for 45 minutes.
45 min
- 8
Preheat oven to 180°C (355°F) and bake for 30 minutes.
30 min
- 9
Remove loaf from tin and bake for an additional 5 minutes at 190°C (375°F).
5 min
- 10
Cool on a wire rack for 30 minutes before slicing.
30 min
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Pizza
Any style of pizza