Seeded Multigrain Loaf

Preparation info
  • Makes


    Large Tin (Pan) Loaf
    • Difficulty


    • 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.



  • 100 g ( oz) strong white bread flour
  • 65 g (


  1. 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