Seeded Multigrain Loaf

Name: Seeded Multigrain Loaf
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Makes 1 Large Tin (Pan) Loaf
Cuisine: United Kingdom
Ingredients: 65 g (2¼ oz) rye flour; 65 g (2¼ oz) wholemeal (whole wheat) bread flour; 1 tbsp plus 1 tsp pumpkin seeds; 1 tbsp sesame seeds; 1 tbsp poppy seeds; 1 tbsp golden linseeds (flaxseeds); 60 g (2¼ oz) wholemeal bread flour; Oil for greasing; 100 g (2½ oz) strong white bread flour; 1 tbsp sunflower seeds; 2½ tsp fast action yeast; 310 ml/320 g (11 fl oz/11½ oz) milk, cold; 2 tbsp treacle (molasses); 60 g (2¼ oz) rye flour; 125 g (4½ oz) strong white bread flour; 1 tsp salt

Preparation info

Makes
1
Large Tin (Pan) Loaf

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

About

A dark, mixed-grain loaf using a combination of white, wholemeal (whole wheat) and rye flours. If you like your bread flavoursome and packed with crunchy seeds then this is the loaf for you.

Ingredients

Pre-Ferment

100 g (2½ oz) strong white bread flour
65 g (2¼

Europe
United Kingdom
Vegetarian
Baking
Bread

Method

Start off by making the pre-ferment. Mix together the flours, yeast, treacle (molasses) and milk in a bowl. Work the mixture together with a fork until there are no large pockets of flour. It will be a little lumpy at this stage. Cover with cling film (plastic wrap) and allow to develop either in a cool kitchen or in the fridge for a minimum of 4 hours; ideally overni