Seeded Wholemeal Loaf
I love this bread. It’s so full of energy which is slowly released. If I have a sandwich an hour before going to the gym I have enough energy to go all out for the whole hour I’m there. Plus it tastes great!
Kneading the dough takes a while, but set a timer and put on some music and it can be quite enjoyable! If you don’t have the time for this, Al Fair make a loaf that’s pretty similar.
- 400g strong wholemeal flour
- 100g spelt flour
- 1 teaspoon salt
- 7g yeast
- 1 Tbs date syrup
- 50g mixed seeds (I use pumpkin, flax and sunflower)
- 1 egg yolk
- Combine both flours in a large bowl with the yeast. Mix the date syrup with 250ml warm water and salt until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
- Knead the dough on a lightly floured surface for 10 mins. Your dough should be smooth and elastic when it’s ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave on the counter until doubled in size – this will take about 1 hr. Line a 900g loaf tin with baking paper (it helps if you use butter spray to get it to stick).
- Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles – add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200℃ at least 20 mins before proving has finished.
- Glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown – if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.