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Recipe by Barney Desmazery

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1. Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.
2. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

PER SERVING

172 kcalories, protein 7g, carbohydrate 28g, fat 4 g, saturated fat 1g, fibre 0g, salt 0.43 g

Latest comments and suggestions

• wildfood

  08 October 2008

  wildfood commented on this recipe

  Absolutly stunning! the first time i'v made bread and it went down without a hitch. gone in less than 24hours 3 to 4 times cheaper than any thing on the market, excellent student food

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• Oli dude

  29 October 2008

  Oli dude rated and commented on this recipe

  

  Very very tasty!

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• bronwenmclaren

  06 November 2008

  bronwenmclaren rated and commented on this recipe

  

  Very tasty, albeit a teeny bit solid, but that's to be expected with homemade wholemeal bread...

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• Goldielocks_79

  14 January 2009

  Goldielocks_79 commented on this recipe

  I too found this to be fairly solid, yet very wholesome and popular with my guests - I made it to go with the Real Tomato Soup ... a delish combo!

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• JWeller

  25 March 2009

  JWeller rated and commented on this recipe

  

  This was possibly the best bread I've ever baked. Everyone loved it. My previous attempts at wholemeal breads have come out pretty solid but this was just right. I added a touch of sugar to the yeast which I think made a big difference.

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• weeble cooks

  30 April 2009

  weeble cooks rated and commented on this recipe

  

  I made two loaves & was pleased with the results

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• nispero

  21 May 2009

  nispero rated and commented on this recipe

  

  I made this last night and was very pleased with the results. It is a solid bread and it is very tasty. I also added a tablespoon of sugar when I made the dough as suggested in previous comments.

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Ingredients

• 500g strong wholemeal flour (we used Doves Farm mixed grain malthouse bread flour)
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml warm water
• 100g mixed seeds (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
• 50g walnuts pieces
• a little sunflower oil , for greasing

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Difficulty and servings

12 slices

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 45 mins

, plus rising and proving

Vegetarian

Can be frozen for one month

Ingredients

• 500g strong wholemeal flour (we used Doves Farm mixed grain malthouse bread flour)
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml warm water
• 100g mixed seeds (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
• 50g walnuts pieces
• a little sunflower oil , for greasing

PER SERVING

172 kcalories, protein 7g, carbohydrate 28g, fat 4 g, saturated fat 1g, fibre 0g, salt 0.43 g

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