Flower Power wholemeal and mixed seed bread

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
353 Kcal10.0g1.3g0.6g55.3g1.8g8.6g

Method

Step 1

Mix 100g warm water with the dried yeast, then whisk in 5tbs flour from the total amount. This mixture is called a 'sponge' and it will get the yeast started. Cover with a cloth, leave in a warm place for 1½ hours, stirring once or twice during that time. Meanwhile place all the grains and seeds on an oven tray and bake for 10 - 15 minutes until lightly toasted.

Step 2

Transfer the grains and seeds to a plate and leave to cool. Mix the remaining flour with the salt in a large bowl. Pour the remaining water in with the sponge and stir until combined. Then tip the yeast mixture into the bowl of flour together with the seeds and grains. Stir with your hands until you have a soft dough.

Step 3

Knead on a lightly floured surface for 2 - 3 minutes, then place the dough back in the bowl cover with a damp cloth or cling film and leave for 15 minutes. Then knead the dough for another 2 -3 minutes return to the bowl cover and leave in a warm place for 1 hour.

Step 4

Leaving the dough for a short time between two short kneads will give a better result to the final loaf. Lightly oil a small (9"x12" or similar) tray. Tip the dough on to a floured surface and flatten it with your fingertips. Roll the dough into a sausage and seal the edges with your fingertips.

Step 5

Roll the dough on the bench, pressing down on the ends to make a 'lemon' shaped loaf. Place the dough on the baking sheet (seam side down), cover with a damp cloth and leave to prove for 1½ hours in a warm place. Preheat the oven to 220°C. Brush the outside of the dough with a little olive or sunflower oil. Cut a slash in the top of the loaf with a sharp knife or blade. Bake in the oven for 20 minutes and then reduce the heat to 200C and bake for a further 30 minutes. Remove and cool on a wire rack.

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