- 350g wholemeal flour
- 100g rye flour
- 50g quinoa flour or extra rye flour
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 2 tsp salt
- 7g sachet fast-action yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 125g pack sunflower seeds
- 25g caraway seeds
- 50g each poppy seeds and sesame seeds
- 75ml black treacle
- 300ml water
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Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Getting your dough to rise
Yeast needs warmth in order to grow, so it can help to use hand-hot water when making the dough - be careful it's not too hot, though, or it could kill the yeast. Leave to rise in a warm place.