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1. 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.
2. 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.
3. 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.

315 kcalories, protein 11g, carbohydrate 42g, fat 13 g, saturated fat 1g, fibre 5g, salt 1 g

Latest comments and suggestions

• Ponkkaa

  20 January 2008

  Ponkkaa commented on this recipe

  I tried this bread today. It wouldn't rise. Not having much experience in baking, I can't pinpoint where I went wrong. I'll try it again.

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• Ponkkaa

  23 January 2008

  Ponkkaa commented on this recipe

  I tried it yet again. I made certain that the yeast was good. I double checked all of my ingredients. I now have two (2) seed cake bricks (suitable for building or use as boat anchors). I think I'll stick with regular flour for now.

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• Alie

  07 February 2008

  Alie commented on this recipe

  Quick tips for heavy whole wheat breads: 1) Mix the yeast with a bit (100ml or so) of luke warm water and some of the sugar, in this case the treacle. A spoonful or so should do it. Make sure the water is warm to the touch, but not hot. Wait about 10 minutes. You'll see it bubbling away. Mix it into all the dry ingredients before adding the rest of the wet. 2) Keep the bread warm while it's rising. Put your oven on the lowest setting and stick it on top. Keep it covered! 3) Try substituting some of the whole wheat, rye or quinoa for white or white whole wheat flour. You can also use a high gluten or "very strong" whole wheat, as these are easier to rise. I know you can get this in the supermarkets in the uk, and king arthur flours does one in the us. Good luck and don't give up on whole wheat breads. They can be tricky but they're worth the effort.

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• blulou

  13 November 2008

  blulou commented on this recipe

  I'm going to try this one - I'm normally a big fan of rye bread but tho I've made granary and wholemeal I havent tried making this. Looking at the recipe its the same problem as on some of the others I've seen on here where they havent specified for tepid water. Warmth is crucial, as is sugar, for yeast to activate and whole flours tend to take more time to rise. To add to Alies post, another tip is to mix the flours together then warm in the bowl in the oven for ten minutes. You only want your water, flour etc hand hot, any hotter and it will kill the yeast. And if it hasnt risen in the specified time, leave it longer before you cook it. I'll let you know how I get on.

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• Pippifer

  19 November 2008

  Pippifer rated and commented on this recipe

  

  Alie was absolutely right, the missing link was the use of warm water. That's the only thing I changed and it rose beautifully. Delicious with the River Cafe Winter Minestrone!

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Ingredients

• 350g wholemeal flour
• 100g rye flour
• 50g quinoa flour or extra rye flour
• 2 tsp salt
• 7g sachet fast-action yeast
• 125g pack sunflower seeds
• 25g caraway seeds
• 50g each poppy seeds and sesame seeds
• 75ml black treacle
• 300ml water

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Difficulty and servings

Makes 1 loaf

Preperation and cooking times

Prep 25 mins

Cook 30 mins

Plus 3 hours proving

Vegetarian

Ingredients

• 350g wholemeal flour
• 100g rye flour
• 50g quinoa flour or extra rye flour
• 2 tsp salt
• 7g sachet fast-action yeast
• 125g pack sunflower seeds
• 25g caraway seeds
• 50g each poppy seeds and sesame seeds
• 75ml black treacle
• 300ml water

315 kcalories, protein 11g, carbohydrate 42g, fat 13 g, saturated fat 1g, fibre 5g, salt 1 g

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