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Wholemeal seeded loaf


400g Shipton Biodynamic Stoneground Wholemeal flour

100g Either Shipton 3 Malts and Sunflower Organic or Shipton Spelt flour

Sachet (7g) dried yeast

1 tbsp black treacle

250ml warm water (plus extra in case mix is too dry)

50g Shipton 5 seed blend

1 tsp fine salt

Olive oil for greasing

1 egg yolk


In a large bowl, mix the two flours with the salt and yeast. In a measuring jug, add the treacle and water until thoroughly combined. Stir the treacle/water into the flour to make a slightly sticky dough. Add some more warm water to the jug and if the mixture is too dry, add 1 tbsp at a time until you have a sticky consistency.

Transfer the dough to a food mixer on a low speed for 5 minutes or until the dough is smooth and elastic. Alternatively, knead on a dusted surface until you attain the same result. Place the dough into a lightly oiled bowl, rotate so all the dough is oiled and cover the bowl with oiled cling film. Leave in a warm place until the dough has doubled in size - approximately 1 hour.

Lightly oil a loaf tin - 23cm x 13cm ideally.

When the dough is ready, knead by hand on a dusted surface for a few minutes. Whilst doing so, add most of the seed mix. Shape the dough into an oval, about the same length as the tin. Pop it in the tin, cover with oiled cling film and leave for another 45 minutes. In this time the dough should roughly double in size again.

Pre-heat the oven to 180C (fan) or 200C.

When the dough is ready (doesn't spring back when you press your finger on it), glaze the top with the broken egg yolk and sprinkle with the remaining seeds (alternatively you can used Shipton Organic Pinhead Oats if you've run out of the seed mix).

Bake in the oven for about 45 minutes.