Classic wholemeal seed and grain bread

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Makes

    1


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

Method

  1. Mix 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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    I always add the sugar and yeast to the correct amount and temperature of water for 5 minutes before adding to the dry ingredients. This way when you see a foam on top you can see that the yeast is happy without wasting the flour and creating any bricks!

  2. 5 star rating

    Did first proof overnight in the fridge, my husband's new breadmaking method, a second kneading and prooved in the tin then followed recipe for baking. Perfect loaf, well risen, beautiful texture and flavour, delighted with this bread mix

  3. 1 star rating

    I followed the instructions to the letter but it didn't prove, it remained the same size.

    Consequently, it didn't rise in the oven either, it tasted good though it was like the bread you get in Holland and Germany very dense, but I would rather it had turned out as it's meant to.

  4. 5 star rating

    really tasty bread. I do a 2nd prove ...... just always made bread that way! It rises well and even the kids love it!

  5. 4 star rating

    I was surprised at only one rise but thought I'd give it a go. Mixed in a stand mixer with dough hook and baked in a loaf pan. A good result - fairly sturdy but multi grain bread always is. Yes, I'd make it again, a big time saving on two rises.

  6. 5 star rating

    Worked really well you have to put the yeast and sugar on one side of the bowl and salt on the other or the yeast will die. I didn't measure the water just put enough in to make a dough.

  7. 4 star rating

    Made this by hand.All works fine with the right amounts. A sturdy tasty loaf which rises well and is quick to make.

  8. 5 star rating

    I have made this bread twice now by hand, following the instructions above and each time it has risen beautifully and made a really tasty loaf. Likewise, I use the Allinson's Wholemeal Seed & Grain Bread Flour. Can highly recommend.

  9. 1 star rating

    I have used this twice in my fabulous P ana sonic bread machine. On both occasions i have made ‘bricks’. 400 gram of flour to 300 ml of hand hot water , yeast sugar and fat. I thought I was being silly. Disappointed as bread flour is so hard to get a hold of. Needs more liquid in recipe i think (?)

  10. 1 star rating

    Did not rise. Where is the first prove and then the second prove?
    That little yeast? Only one relatively short prove? Didn’t work.

  11. 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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