This Seeded Wholemeal Bread recipe makes a versatile loaf that you can use for breakfast, lunch or dinner.
For best results, make sure you use fast bread yeast and leave the dough to rise in a warm place. Otherwise you will end up with a solid piece of wood 🙁 .
I love making my own bread as it fills the house with some delicious flavours. Homemade loaves also contain less salt and unnecessary ingredients usually included in supermarket bread.
After mixed results with bread machines, I found it best to make bread in the oven. I use a food mixer to work the dough but you can also do it by hand which can be nice and therapeutic.
Bread is one of the oldest food we know and takes only a few ingredients to make: flour, water, sugar, salt, fat and yeast. A far cry from the long list of ingredients you find on packs of commercially produced bread.
After discovering a few years ago that “two in every three loaves of bread sold in the UK contain pesticide residues and hundreds of loaves also showed that 25% contained residues of more than one pesticide” I now always use organic flour when making bread.
For this Seeded Wholemeal Bread I use a mix of organic wholemeal and white flours with sunflower, pumpkin, flax and chia seeds mixed in. Feel free to play around with the ingredients and add your own favourite seeds.
To prevent the loaf from drying out, make sure you keep it in an airtight container where it will stay fresh for a few days.