My mum recently gave me some seed and grain wholemeal bread flour that I can’t seem to find near me: I can buy the same brand but only as white flour with seeds and grains and it’s one of my favourites. I was excited to try the wholemeal version out and, not really thinking it through, tried it just using the wholemeal flour. When I put it in a bowl to rise it was so heavy I was a little worried it wouldn’t rise at all! It did, however, and it tasted good but was a little heavy and dense for my taste.
So second time round I used 50% strong white bread flour and it was absolutely delicious. I also wonder if I can use the white version of the seed and grain flour with strong wholemeal flour and get the same result. When I try that out I will let you know!
I don’t often slash or top my loaves with anything but I need to do so more often as it really adds to the look, I think.
250g seed and grain wholemeal bread flour
250g strong white flour
A handful of mixed seeds
Put the flours into a bowl and add the yeast to one side and the salt to the other.
Add the water and mix to a dough.
Turn out onto a surface and knead for around 10 minutes, until the dough is smooth and silky.
Put the kneaded dough into an oiled bowl and leave for around an hour or until at least doubled in size.
Turn out onto a floured surface and knead briefly to knock the air out. Shape and place on a floured tray or oiled tin:
If you would like to use a topping or score the loaf, now is the time. Brush the top with water and sprinkle over some mixed seeds:
and slash with a sharp knife:
Cover with clingfilm or a tea towel and leave again to rise for about 45 minutes or until doubled in size.
Heat the oven to 220ºC.
Bake for around 25-30 minutes or until well browned and the bottom sounds hollow when tapped.
Allow to cool on a wire rack.
If you manage not to finish the whole loaf while it is still warm, this makes very good toast too!