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Super malty seeded loaf


2 lb Shipton Mill Three Malts and Sunflower flour (or 50:50 with Shipton Mill Organic Wholemeal flour)

3 oz Five Seed Blend

2 full teaspoons easy bake yeast

1 pint water 50:50 cold water: just boiled water, with 2 tablespoons cold pressed rape seed oil added

Additional 1/4 pint of 50:50 boiled:cold water for mixing

2 x 2lb loaf tins, brushed with oil.


I made this in a large mixer with a dough hook.

Measure flour(s), seeds and yeast into mixing bowl and stir to mix. Add 1 pint water with oil and set mixer going. Add additional water as required to achieve moist, but not sloppy consistency. Mix for 4 minutes. Tip/scrape dough out onto work surface dusted with wholemeal flour and knead dough briefly to shape into mound shape. Clean mixing bowl, dry and dust inside with wholemeal flour. Return dough to the bowl, cover with plastic bag and leave for 30 minutes to approximately double in size.

Divide dough into 2 equal sized pieces and shape each into an oblong to fit a loaf tin, with seams and ends tucked underneath and smooth surface uppermost. Put loaves into a plastic bag and leave for approximately 30 minutes or until risen to top of loaf tin. At this time switch on oven to pre-heat to 220 degrees C (fan).

When oven is at temperature (10 - 15 mins), bake loaves for 40 mins. Turn immediately out onto rack to cool.