- 115g strong white bread flour
- 225g strong wholemeal flour
- 1tsp salt
- pinch of sugar
- 1tsp dried yeast
- 15g unsalted butter
- 225ml lukewarm water
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 1/2 tbsp poppy seeds
- 2tbsp golden linen seeds
- 1/2 tbsp sesame seeds
- 1tbsp chia seeds
Place both flours, yeast, seeds, sugar, salt and all the seeds in a large bowl and mix until the seeds are evenly distributed. Add the butter and water and mix until the dough comes together.
Knead on a lightly floured surface until smooth and stretchy (about 10-15 minutes), then place back in a bowl, cover with cling film or a cloth and leave to rise, until doubled in size (45-60 minutes).
Knead the dough quickly, then shape into a loaf and place in a greased and floured (900g/ 2lb) loaf tin, cover with a cloth and set aside until doubled in size (about 30 minutes)/
Pre-heat the oven to 200C and splash a little bit of cold water inside the hot oven (about 1/4 cup), or throw in few ice cubes, to create steam.
Bake in a pre-heated oven at 200C for 15 minutes, then turn the oven down to 180C and bake for further 15-20 minutes, until the loaf is golden brown and makes a hollow sound when tapped underneath.
Take out the oven and leave to cool.