Name: Multigrain Wholewheat Seed Bread
Yield: Makes 1 large loaf
Ingredients: 60 ml vegetable oil; 200 g bread flour; 60 ml powdered milk; 500 ml warm water; 60 ml flaxseeds, plus 30 ml for topping; 125 ml seedless raisins; 60 ml pumpkin seeds; 30 ml white sugar; 1 large egg, beaten; 10 g instant dry yeast; 130 g nutty wheat flour; 15 ml salt; 60 g rolled oats; 60 ml sunflower seeds, plus 30 ml for topping

Preparation info

Makes
1
large loaf

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

During my time at culinary school, we were all required to work six months at the student restaurant. One of my favourite recipes from that time was the wholewheat bread. This is my version – it has a great texture because it’s crammed full of seeds.

Ingredients

10 g instant dry yeast
30 ml white sugar
200 g</

Method

In a large bowl, combine the yeast, sugar, flours, powdered milk, salt and oats.
Add the raisins and seeds.
Combine the oil and water in a jug and then add to the dry ingredients.
Mix to form a wet dough.
Cover the bowl with cling film and leave to rise in a warm place for 1 hour until doubled in size.
Grease a 32-cm loaf

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Multigrain Wholewheat Seed Bread

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of