- Serves: Makes 3 loaves
- Cook Time: 40 minutes
- Prep Time: 45 minutes plus proving
- Effort: medium
- oil, for brushing
- 50 g fresh yeast, or 2 tbsp dried yeast and 1 tsp sugar
- 850 ml water, tepid
- 900 g strong wholemeal flour
- 450 g strong bread flour
- 1 tbsp sea salt
- 1 tbsp clear honey
- 3 tbsp olive oil
- flour, for dusting
- handful of mixed seeds such as sunflower, poppy and sesame
1. Brush the base and sides of three 450g non-stick loaf tins with oil.
2. Dissolve the fresh yeast in half the hot water. If using dried yeast, sprinkle it into half the water with the sugar. Leave in a warm place for 15 minutes, until frothy.
3. Mix together the flours, salt and honey in a large bowl. Stir in the yeast mix, and enough of the remaining tepid water to make a firmish dough. Add the olive oil, then knead in the bowl to form a smooth springy ball.
4. Cover with a cloth and leave in a draft-free place for 1 hour, or until doubled in size.
5. Turn out onto a floured surface and 'knock back' or knead vigorously for several minutes without tearing the dough.
6. Cut and shape the dough to the size of your oiled bread tins. Place each piece of dough in a tin. Brush the surface with oil and sprinkle with the seeds.
7. Cover and leave to rise for a second time in a draft-free place for about 25 minutes.
8. Preheat the oven to 220C/200C fan/gas 7.
9. Bake in the middle of the oven for 30 minutes. Then reduce the heat to 190°C/gas 5 and cook for another 5-10 minutes.
10. Turn out and cool on a wire rack.
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