Classic wholemeal seed and grain bread - recipe

Ingredients

Recipe , Classic , Loaf , Wholemeal , Seed and grain

1
Sift the flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water and mix to form a soft dough.

For this step you'll need:
- 1½tsp Salt
- 1tsp Unrefined golden caster sugar
- 1 Easy bake yeast sachet 7g
- 15g Butter (unsalted) softened
- 300ml Warm water 1 part boiling, 2 parts cold
2

Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic.
3

Shape the dough on a baking tray or place in a tin, cover and leave to rise in a warm place until doubled in size for 30 to 45 minutes. Preheat the oven to 230°C (210°C fan, gas mark 8).
4

Bake the loaf for 15 minutes, then reduce oven temperature to 200°C (180°C fan, gas mark 6) and bake for a further 15-20 minutes, or until the bread is risen and golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire rack.

⇐ Corn bread

Classic hand baked wholemeal bread ⇒