675 grams Organic Wholemeal Flour
225 grams Organic Strong White Flour
115 grams 5 Seed Mix
115 grams Linseed
A handful of Walnuts
3 tablespoons (Riverford) Plain Yoghurt
450-500 mls Hand-hot Water
1. Soak linseed in sufficient boiling water to just cover for about an hour. Drain any excess liquid if necessary.
2. Tip into a large mixing bowl all the flour, seeds, walnuts and drained linseed.
3. Add a very good shake of salt, about a teaspoonful, and a teaspoon of sugar.
4. Add a sachet of dried yeast, or about 2 good teaspoons.
5. Pour in the hand-hot water, a very good slosh of olive oil, and the yoghurt.
At this stage, it will look a little disgusting. Stick with it (literally): mix thoroughly, and then knead energetically. This is quite a sticky mixture, and best kneaded in the bowl. Flour your hands as necessary.
Stand the bowl inside a plastic bag and tie the handles, or cover with a clean tea-towel, and leave to rise in a warm place for about an hour.
Still in the bowl, punch to break up air-bubbles, and then tip onto a floured board and shape as required, into 2 large rounds, or simply press into a well-greased loaf tin.
Leave to rise for about 30 minutes. (If you are in a great hurry, omit the second rising).
Bake in a hot oven: Hilary uses an Aga, but a traditional oven should be set at 200/220, 400/435, 7/8.
The loaf should take about 35-40 minutes: if it tips out easily, and sounds hollow when you rap its bottom, it’s cooked.