Seeded wholemeal loaf

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1 1 Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well-combined. Stir this into the flour mixture to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time. 2 Knead the dough on a lightly foured surface for 10 mins (or in a stand mixer for 5-7 mins). The dough should be smooth and elastic when it's ready. Place the dough in alightly oiled bowl, Alip over to coat it in the oil, then cover with a clean tea towel or a sheet of oiled baking parchment. Leave to prove in a warm place until doubled in size, about 1 hr. Lightly oil a 900g loaf tin. 3 Once doubled in size, knead the dough for 3-5 mins to knock out the air bubbles. Add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with a tea towel or oiled parchment for 30-45 mins until it has nearly doubled in size again. Heat the oven to 200C/180C fan/gas 6. 4 When it's ready, brush the top of the loaf with oil and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown. If you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.