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Wholemeal Seeded Tin (Grantalike no knead)

This loaf is about the simplest, most delicious wholemeal seeded loaf you can make. Based on Doris Grant’s no-knead recipe, the added seeds add great flavour and texture and actually seem to assist the rising dough’s stability. The dough mix should be too wet to knead by hand, but surprisingly if you get the water content right (depending on the flour used you may need to add a little more than shown in the recipe), just mixing the ingredients with a wooden spoon or Danish whisk and folding onto itself a few times, you will still get a reasonably open crumb. (Certainly not as dense as you might imagine for a cake-like dough with a short in-tin proofing.)

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For the loaf shown I used a Chicago 33cmx10cm Pullman tin (from Bakery Bits) and baked with the lid on for the whole time. If you like a more crisp crust, you can make this in an open tin and it will work equally well. Use 1/2 the amount of ingredients for a standard 500g loaf tin. You can leave it to rise until just short of the rim of the tin as there will be some extra lift in the oven.


  • 900g Stoneground wholemeal bread flour
  • 14g Quick dried yeast
  • 840g Warm filtered water
  • 12g Fine Sea Salt
  • 160g Mixed seeds (Shipton Mill Mixed Seeds or Omega Seed Mix) & a small amount of the seed mix to sprinkle of the top of the bread before proving.


In a large bowl mix all the ingredients thoroughly with a wooden spoon. The dough mix should be too wet to knead and should have a firm porridge-like consistency. At this point I give the mix around 5 minutes of scoop and fold (using a plastic dough scraper, pull the edge of the mix up and fold over the middle turning the bowl as you go.) This just works the dough a little whilst making sure everything is well combined. It also adds a little more air to the mix.
Tip the dough into a large well-greased bread tin (or two if using standard loaf tins with the above volumes), sprinkle some of the seed mix over the dough pressing down lightly to secure. Leave the tin(s) covered in a warm place for around 40-45mins (or up to an hour depending on the ambient temperature) until the mix has risen to around 1cm below the top of the tin. Meanwhile, preheat your oven to 200°C.

When the dough has risen – keep an eye on it after 30 minutes as you do not want it to over rise – put into the middle of the oven, quickly spraying in a little water before you close the door if you are not using a closed tin.

After 45 minutes at 200°C, remove from the tin, check that the bread is crisp, and tap the bottom. It should sound hollow. If not, either put back in the tin and return to the oven for 5-8 minutes, or put the loaf on a wire rack in the oven for a few more minutes to cook - my preferred method.


Added by: 2ncook

Tags: Wholemeal Bread Seeds No knead

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