Our seed and grain bread is nourishing and wholesome. With a bake time of just 30 minutes, you'll be enjoying a tasty slice of seeded bread paired with a bowl of soup in no time.
Place the flour into a large bowl and add the salt and sugar. Add the yeast and stir gently until well combined.
Proving
To speed the proving process use 11g Allinson’s Easy Bake Yeast and you prove for abut 30 minutes until the dough doubles in size.
Step 2
Make a well in the centre of the flour mixture and gradually add the oil and warm water (you may find you don't need the full amount of water so stop adding once you get to the right consistency). Mix together until a soft dough starts to form. This will take a couple of minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes. This could also be done using a dough hook of your free-standing mixer.
Step 3
Lightly grease a clean mixing bowl with little oil. Place the dough into the bowl, cover the bowl with oiled cling film or a clean tea towel and leave to rise for about 1 hour or until doubled in size.
Step 4
Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g (23 x 13cm) loaf tin.
Step 5
Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes - 1 hour or until the dough has doubled in size.
Step 6
Preheat your oven to 200°C, fan 180°C, gas mark 6.
Step 7
Slit the dough with a sharp knife and sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Bake for 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.
Step 8
Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.
Ingredients
MetricImperial
For the Loaf
500gSeed & grain bread flour
1 tspSalt
1 tspSilver Spoon Caster Sugar
7gAllinson's Easy Bake Yeast
2 tbspExtra virgin olive oil
280mlTepid water
Utensils
900g loaf tin (23x 13cm)
Nutritional information per 47g serving
Energy 126cal
Fat 2.6g
of which Saturates 0.4g
Carbohydrates 21g
of which Sugars 0g
Protein 3.9g
Salt 0.32g
21 Baker Ratings
Very easy and very tasty!
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0 bakers loved this!
Great loaf but I would half the salt content next time. Lovely results otherwise
