Ingredients and equipment:
500 grs wholemeal flour
1 teaspoon of salt
1 teaspoon of caster sugar
1/2 cup of seed mix
2 tablespoons of vegetable oil
7 grs of dry yeast (sachets usually have the same amount)
350 ml of warm water
2lb or 900 grs loaf tin
1 loaf tin liner or you can grease it instead
- Mix the flour, salt, yeast, seeds and sugar in a large bow.
- Make a well in the centre of the flour mixture and add the warm water and the oil. Mix together until a soft dough starts to form. Takes just a few minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this takes up to 10 minutes.
- Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray.
- Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for an 1 hour or until the dough has doubled in size.
- Pre-heat your oven to 230°C, 210°C Fan, Gas Mark 8.
- Place in the centre of the pre-heated oven and bake for 20 minutes then reduce the oven temperature to 200°c (180°C fan, gas mark 6) and cook for a further 20 – 25 minutes until the bread is risen and golden brown.
- Turn out the bread and cool on a wire rack. The bread should sound hollow when tapped underneath.
Tip – Sprinkle the dough with a little flour to give it a rustic costing
How to knead: stretching the dough away from you with the heel of your hand, then folding it in half towards you. Give it a quarter turn and repeat.