Wholemeal seeded loaf

Ingredients

makes 1 loaf

• 225g strong stoneground wholemeal flour
• 225g strong stoneground white flour
• 8g fine sea salt
• 7g instant dry yeast
• 3 tbsp poppy seeds
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 350ml warm water

Directions

1. In a large bowl, combine the wholemeal and white flour. Add the salt, yeast and seeds, and mix thoroughly.
2. Make a well in the centre and pour in the water. Mix to gradually form a dough, adding more water or flour if needed. Continue to mix with your hands until you have a smooth dough that leaves the bowl clean. Transfer to a lightly floured surface and knead for 10 mins, until the dough stretches enough to see light through it without breaking.
3. Shape the dough into a ball. Brush a bowl with oil and place the dough inside, covering with a damp tea towel. Leave to prove for 1-2 hours, until doubled in size.
4. Stretch the dough into an oblong, then fold one edge into the centre and the other over that. Place in a loaf tin and sprinkle with flour, then cover again with a tea towel and leave to rise for another 30 minutes at room temperature, until the centre is about 2cm above the height of the tin.
5. Preheat the oven to 200°C. When the dough has risen enough, bake for 40 minutes. Cook for a further 5-10 minutes if you prefer the crust to be crispy. Remove from the tin and leave to cool on a wire rack. Tapping the base of the loaf should sound hollow if cooked.