About the bake
This wholemeal seeded bread recipe is perfect for sandwiches.
If you enjoyed making our seeded bread recipe, give our seed & apricot loaf a try!
Method
Step 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.
Step 2:
Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic.
Step 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).
Step 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.
Ingredients
- 500g Seed and grain wholemeal bread flour
- 1.5 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 15g Butter (unsalted) (softened)
- 1 Easy bake yeast sachet (7g)
- 300ml Warm water (1 part boiling, 2 parts cold)
Recipe Reviews
Tried this recipe yesterday, and despite making some mistakes it came out really well risen and delicious.
I misread the recipe and used 1 tablespoon of sugar instead of 1 teaspoon of sugar (but the bread doesn't taste sweet at all), and I used tap water so it was pretty cold water since it's winter. I purposely didn't add butter as I was going to prove it twice and there would be oil added to the bowl so it wouldn't stick, and I used 1 tsp salt just because I worried it would be too salty for my taste if I used 1.5 tsp. So between the mistakes and my deliberate changes it still worked very well. I was using my blender with a dough attachment to mix the dough and the dough felt slightly warm when it finished, so maybe this helped to cancel my error in using cold water? Anyway, just wanted to say thanks for sharing the recipe - delicious bread with great texture.
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!
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
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.
really tasty bread. I do a 2nd prove ...... just always made bread that way! It rises well and even the kids love it!
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.
Ingredients
- 500g Seed and grain wholemeal bread flour
- 1.5 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 15g Butter (unsalted) (softened)
- 1 Easy bake yeast sachet (7g)
- 300ml Warm water (1 part boiling, 2 parts cold)