Classic wholemeal seed and grain bread

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Makes

    1
  • Skill Level

    Easy
  • Dietary Needs

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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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