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Large Organic Wholemeal Loaf

I use:

500g Shipton Mill Organic 100% Wholemeal flour

1 Sachet (7g) Dried yeast

1 tsp salt

1/2 tsp sugar

175g lukewarm water

2 tbsp olive oil (I like it oily, halve it if preferred)

100g mixed seeds (sunflower, pumpkin, millet etc.)

I use a kenwood chef, but can be hand kneaded.

Knead or mix for 10 minutes, cover with a teacloth and leave in a warm place for 1 hour, or until doubled in size.

Knead or mix for 5 minutes, then place dough in a 1Kg/2lb oiled bread tin, allow to proof for 40 mins-1hour, the place in a pre-heated oven at 220˚C, Fan 200˚C, Gas 7 for 40-45 minutes.

Remove from oven, and let it stand in the tin for 5 minutes, then turn the loaf out on to a wire rack to cool.