This is a very earthy, crunchy but simple bread using multigrain seeds. It will appeal to the health-conscious customer or anyone looking for a wholesome nutritious loaf.
Makes six 400g loaves
Strong wholemeal flour - 600g
Strong white flour - 525g
Multigrain seeds, such as pumpkin, sunflower, linseeds and sesame, plus some more for the topping - 375g
Yeast - 30g
Salt - 30g
Water - 1,020ml
butter for greasing
Preheat the oven to 250°C. Mix the flours, most of the seeds, yeast, salt and water in a spiral mixer on a slow speed for eight minutes and rest for one hour.
Mould the dough into balls, cover and rest for one hour. Divide the dough into equal pieces. Form each into a ball, cover and rest for a further 10 minutes.
Mould each ball into a loaf, but before putting the loaves into the tins, brush the tops with a little water and roll in the remaining seeds so you have an even covering.
Cover with another tea towel and leave to prove for about one hour or until the loaves have nearly doubled in volume.
Bake for the first five minutes at 250ºC and then for a further 20 minutes at 210ºC, with a little steam.