It's all in the title really. A seeded loaf made from a mixture of flours: the proportions can be tweaked to taste, as can the seed mixture.
200g wholemeal bread flour (e.g. 205)
300g white bread flour (e.g. 101)
300 ml warm water
1 level tsp salt
1 ¼ level tsp dried yeast (1.25 tsp)
150g mixed seeds (mixture of pumpkin, sesame, sunflower...)
Add yeast to water, mix and set aside for 5 minutes
Add flours, seeds and salt to a bowl and mix well
Add water/yeast and mix
Add a little more water if the mixture is too dry
Turn out onto a floured surface and knead for 10 minutes
Put into a bowl, cover with a damp tea towel and leave to double in size.
The rise time will depend on the room temperature
After the first rise turn out onto a floured surface, knock back and either shape or add to a loaf tin (23cm x 13cm x 6cm deep)
Leave to rise again, but do not allow it to overprove or it will collapse when baked. If it has risen to fill the tin and springs back when touched it is ready for the oven.
If it has overproved just knock it back again and repeat the step above
Pre-heat the oven to 180 degrees centigrade (fan) and bake for 20 minutes
Remove from oven, and turn out onto a rack to cool
Added by: Terry Screeton
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The Shipton Millers