Wholemeal Seeded Loaf
A wholesome, nutty everyday loaf packed with toasted seeds and wholemeal flour. It bakes with a crisp, crunchy crust and a soft, nourishing crumb.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 215 kcal
Equipment
- •20 x 10 cm loaf tin
- •large mixing bowl
- •measuring jug
- •wire cooling rack
- •baking paper
Nutrition
Per serving, approximate
- Calories
- 215 kcal
- fat
- 6 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 215 kcal
Instructions
- 1
Line a 20 x 10 cm loaf tin with baking paper.
- 2
Combine wholemeal flour, white flour, yeast, and salt in a large mixing bowl.
- 3
Stir in sunflower seeds, pepitas, linseeds, and half the sesame seeds.
- 4
Whisk lukewarm water, honey, and olive oil together in a jug.
- 5
Pour liquid into flour mixture and stir until a shaggy dough forms.
- 6
Turn dough onto a lightly floured bench and knead for 8 minutes until smooth.
- 7
Shape dough into a neat log and place into the lined tin.
- 8
Brush top lightly with water and scatter over remaining sesame seeds.
- 9
Cover with a damp tea towel and rise in a warm spot for 45 minutes.
- 10
Preheat your oven to 200 degrees C.
- 11
Bake for 35 to 40 minutes until golden and hollow-sounding when tapped underneath.
- 12
Turn loaf out onto a wire cooling rack to cool completely before slicing.
Chef's tips
To test if the bread is baked through, tap the base firmly; it should sound hollow. Let the loaf cool completely for at least an hour before slicing, or the crumb may turn gummy.
Ingredient substitutions
- honey → golden syrup or pure maple syrup for a vegan loaf
- pepitas → chopped raw walnuts or rolled oats
- strong white bread flour → standard plain flour
Storage
Store in an airtight bread box or paper bag at room temperature for up to four days, or freeze pre-sliced for up to three months.
Reheating
Toast frozen or day-old slices directly in a toaster or under a grill until crisp and golden.
Common mistakes to avoid
- •Using boiling water, which destroys the yeast and stops the dough from rising.
- •Cutting into the loaf straight from the oven while the interior steam is still setting.
- •Skipping the white flour entirely, which can result in an overly dense brick.
Serving suggestions
Cooked Wholemeal Seeded Loaf?
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