Brown Seeded Loaf
- 500g strong wholemeal flour
- 100g spelt flour
- 25g rapeseed oil
- 20g salt
- 30g yeast
- 415g (or 415ml) water
- 130g seasame, sunflower and poppy and pumpkin seeds
Place the flour in a large bowl. Sprinkle over the sugar and salt and mix in. Now sprinkle over the yeast.
With your hands, mix in the water and the oil.
Turn onto a floured board and knead well, for about 10 minutes. If desired, you can use the dough hook on your food processor to both mix and knead the dough.
Oil the bowl and then pop the dough back in. Cover with a damp tea-towel and leave in a warm place for about 90 minutes, or until doubled in size.
After this time, knock the dough back (knocking the air out) and knead again for a few minutes.
Place into a loaf tin, and brush with some milk. Press the seeds into the top and place on a baking sheet in a warm place to prove for 20 minutes. Place in the oven and cook for 15 minutes or until golden brown and hollow when tapped.