Wheaten bread with sesame and sunflower seeds

Name: Wheaten bread with sesame and sunflower seeds
Yield: Serves 8
Cuisine: British recipes
Ingredients: 325g wholemeal flour; 75g plain flour; 40g rolled oats; 1½ tsp bicarbonate of soda; 1 tsp salt; 2 tbsp sesame seeds, plus extra for sprinkling; 2 tbsp sunflower seeds, plus extra for sprinkling; 75g walnuts, chopped; 325ml natural yogurt; 1 tbsp honey; 50ml milk

Published: 31 Mar 08
Updated: 18 Mar 24

Test kitchen approved

There’s nothing better than homemade bread – the taste and the smell as it cooks. This bread recipe is made with wholemeal flour, sesame seeds, sunflower seeds and walnuts.

Serves 8
Takes 15 minutes to make, plus 30-40 minutes baking

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Ingredients

325g wholemeal flour
75g plain flour
40g rolled oats
1½ tsp bicarbonate of soda
1 tsp salt
2 tbsp sesame seeds, plus extra for sprinkling
2 tbsp sunflower seeds, plus extra for sprinkling
75g walnuts, chopped
325ml natural yogurt
1 tbsp honey
50ml milk

Method

Preheat the oven to 230c/fan210c/gas 8. Place the flours, oats, bicarbonate of soda and salt into a mixing bowl with the seeds and walnuts. Mix the yogurt and honey together and stir into flour with the milk. Mix gently to make a soft dough
Shape lightly and place in a 900g loaf tin. Scatter with a few extra seeds. Bake for 10 minutes, then reduce the oven temperature to 200c/fan180c/gas 6 and bake for a further 20-30 minutes, until golden and firm to the touch. It should sound hollow when the base is tapped. Turn out from the tin and leave to cool on a wire rack.

Recipe from April 2008 Issue

delicious. tips

This bread keeps for 3-4 days in a paper bag.

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Wheaten bread with sesame and sunflower seeds

Ingredients

Method

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