Ingredients
- 500 g (1 lb 2 oz/3 1/3 cups) plain (all-purpose) wholemeal (whole-wheat) flour
- 1½ teaspoons salt
- 350 ml (12 fl oz) lukewarm water
- 7 g ( 1/8 oz/2 teaspoons) dried yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1½ tablespoons poppy seeds
- 1½ tablespoons linseeds (flax seeds)
- 2 tablespoons sunflower seeds
- 40 g (1½ oz/¼ cup) sesame seeds
Method
1. Sift the flour and salt into a large bowl. Place 50 ml (1½ fl oz) of the lukewarm water in a small bowl, add the yeast and stir to dissolve. Set aside for 5-6 minutes or until foamy.
2. Add the yeast mixture to the flour with the honey, oil and remaining lukewarm water and use a wooden spoon to mix until a rough dough forms. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic.
3. Return the dough to the bowl, add the seeds and knead until incorporated. Turn out onto a lightly floured work surface and knead for 3 minutes to distribute the seeds.
4. Shape the dough into a ball and place in a lightly oiled large bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 30-45 minutes or until the dough has doubled in size.
5. Knock back the dough with just one punch to expel the air, then turn out onto a clean work surface. Shape into a round, about 20 cm (8 inches) in diameter and place on a greased baking tray. Cover with a damp tea towel (dish towel) and set aside in a warm, draught-free place for 30-45 minutes or until the dough has nearly doubled in size.
6. Meanwhile, preheat the oven to 220°C (425°F/Gas 7). Bake the bread for 10 minutes, then turn to ensure even cooking and bake for a further 12-15 minutes or until it sounds hollow when tapped on the base. Cool on the tray for 5 minutes, then transfer to a wire rack to cool to room temperature.
