Seeded Wholemeal Bread

Instructions

1. 1

   Combine wholemeal flour, white bread flour, salt, and yeast in a large mixing bowl, stirring well to distribute the yeast evenly throughout the dry ingredients.

   Tip: Mixing salt and yeast separately into the flour prevents the salt from inhibiting yeast activation.

2. 2

   Create a well in the centre of the flour mixture and pour in the warm water and honey. Stir with your hand or a wooden spoon until a shaggy dough forms, ensuring all dry flour is incorporated.

   Tip: The dough should be slightly sticky; this helps create a moist, open crumb structure.

3. 3

   Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic, then work in the olive oil a little at a time until fully incorporated.

   Tip: Adding oil after initial kneading makes it easier to incorporate without making the dough too greasy from the start.

4. 4

   Fold in all the seeds—sunflower, pumpkin, sesame, and flax—reserving a handful for topping, mixing gently until evenly distributed throughout the dough.

   Tip: Folding rather than kneading aggressively preserves the seed texture.

5. 5

   Shape the dough into a round boule or oval loaf on a baking sheet lined with parchment paper, then cover loosely with a damp kitchen towel and let rise in a warm place for 90 minutes until puffy.

   Tip: Rising time may vary depending on room temperature; the dough should roughly double in size.

6. 6

   Preheat your oven to 200°C. Brush the top of the loaf with a little water and scatter the reserved seeds over the surface, pressing gently to adhere.

   Tip: Misting with water before seeding ensures the seeds stick and create a textured crust.

7. 7

   Score the top of the loaf with a sharp knife in a cross or decorative pattern, then bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Scoring allows the bread to expand freely and creates an attractive presentation.

8. 8

   Transfer the baked bread to a wire rack and cool completely before slicing, at least 30 minutes, to allow the interior structure to set properly.

   Tip: Cutting into warm bread can cause the crumb to tear; patience results in cleaner slices.