Classic wholemeal seed and grain bread

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

1 Review

5 star rating

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This classic wholemeal seed and grain loaf is perfect to make a sandwich with a difference.

Method

  1. Sift the flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water and mix to form a soft dough.

  2. Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic.

  3. Shape the dough on a baking tray or place in a tin, cover and leave to rise in a warm place until doubled in size for 30 to 45 minutes. Preheat the oven to 230°C (210°C fan, gas mark 8).

  4. Bake the loaf for 15 minutes, then reduce oven temperature to 200°C (180°C fan, gas mark 6) and bake for a further 15-20 minutes, or until the bread is risen and golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire rack.

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Reviews

  1. 5 star rating

    I have made this bread several times in my bread machine. I put the water and butter in the pan. Mix the flour and salt together and place in the pan then sprinkle the yeast on top. Basic bread setting, rapid bake light crust. It is delicious and I even took a loaf to work and shared it for a team breakfast with some bean dip. This is the simplest and tastiest loaf I've ever made. I always use Allinsons Wholemeal Seed & Grain Bread Flour as it has more fibre than carbohydrates which guarantees it is "whole".

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