Multi-seed brown bread

Method

1. Grease 2 x 500g (20-22cm long) loaf tins with a little butter/oil. Mix the flours together with the 100g seeds and rub in the yeast, using your fingertips as if making a crumble. Add the salt and water, then work the dough using my slap and fold technique – see tips. It should take 6-8 minutes.
2. When the dough is soft and pliable (see tips), form into a ball and put in a flour-dusted bowl. Cover with a clean tea towel and leave for 45 minutes to rise.
3. Tip the dough onto the work surface and fold it over onto itself a few times to knock out some air. Shape into a ball and return to the bowl to rest for 30 minutes.
Recipe continues after advertising
Advertisement
4. Tip out the dough again and halve. Form into 2 balls, cover with a clean tea towel and rest for 10 minutes.
5. Shape each ball into a loaf. Brush the tops with a little water, then roll them in the remaining seeds to coat. Put in the tins, slash the tops 3 times widthways with a sharp knife, cover with a clean tea towel and leave to prove for 1 hour or until nearly twice the volume. Heat the oven to 250°C/230°C fan/gas 9½ with a baking stone/sheet inside (see tips).
6. Open the hot oven and either spray inside with a water sprayer or splash water on the door. Put the tins onto the baking stone/sheet in the oven, then bake for 15-20 minutes. Remove when the loaves are golden and crusty. Cool on a wire rack.