The Easiest Multigrain Loaf
- 500 gr wholewheat flour (you can do half wholewheat and half wholemeal if you prefer)
- 10 gr fresh yeast use dried if you do not have fresh and it will work perfectly too
- 340 ml warm water
- 2 tsp salt
- 2-3 tbsp raw seeds to go inside the loaf
- Seeds for topping (soaked in water to prevent them burning during the cooking process)
- Soak your seeds for topping the loaf and set aside.
- Place the flour, seeds and salt in a bowl and mix to combine.
- Dissolve the yeast in the warm water and allow to activate for five to ten minutes until creamy and foamy.
- Add the activated yeast to the flour mixture and mix until you have a sticky dough.
- Using the dough hook, knead the dough for 8-10 minutes until you have a soft and elastic dough.
- Transfer to an oiled bowl and cover with cling film.
- Place somewhere warm to rise for an hour until doubled in size.
- Grease and flour a loaf tin.
- Once doubled in size, deflate the dough then shape into a loaf and place into the prepared tin.
- Drain the seeds for topping and sprinkle over the top of the loaf.
- Cover with a damp kitchen towel and allow to rise for a further 45 minutes.
- Preheat the oven to 460f and place a baking tin in the bottom of the oven.
- Boil a kettle of water and pour a cup of the hot water into the tin in the base of the oven then place the loaf tin on the shelf above and allow to cook for around 20 minutes until golden on top.
- The steam from the water creates a lovely crust on the bread.
- Allow to cool (if you can) before serving.