Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, multi-seed wholemeal bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Multi Seed White and Wholemeal Bread Easy Recipe. Hi Friends, this bread recipe with seeds , wholemeal and white flour is super tasty and super healthy. Today i will be showing you how to make multi seed bread to enjoy for a great snack which you can also turn into crackers. Find out our recipe for delicious Wholemeal Multiseed Bread.

Multi-seed wholemeal bread is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Multi-seed wholemeal bread is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook multi-seed wholemeal bread using 7 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Multi-seed wholemeal bread:

1. Make ready 6-6 1/2 cups strong wholemeal bread flour
2. Make ready 1 and 1/2 tablespoons dried yeast
3. Make ready 1/2 cup mixed seeds
4. Take 1/3 cup oil
5. Take 1/3 cup runny honey
6. Take 2 and 1/2 teaspoons salt
7. Prepare 2 and 1/2 cups warm water

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds. Wholegrain bread has a dense wholemeal flour base and well as lots of grain and seeds. Look for "whole grain" in the ingredient list. Wholegrain bread is low GI as are wholemeal breads with added grains.

Instructions to make Multi-seed wholemeal bread:

1. Ingredients
2. Add the yeast, 2 cups of flour and the water to a bowl and mix.
3. Leave for 15-20 minutes until it forms a bubbly sponge.
4. While that is working grease and dust two bread tins. I used 9x5 inch tins but for a greater rise you may want to use 8.5x4.5 inch ones.
5. The reason for dusting the tins is that I’ve found that sometimes the loaves can stick to the tins. Dusting solves that issue.
6. Add the rest of the ingredients to the bowl and mix using the K beater.
7. Tip: if you use the same measure for oil and honey, measure the oil first and then the honey. The honey will not stick to the measure.
8. When all the ingredients are mixed swap the mixer to be the dough hook. Knead for 6-7 minutes. If you do not have a dough hook manually knead for 10 minutes.
9. Once the dough is clearing the bowl empty out onto a lean surface. Form into a round and the cut into two.
10. For each half. Spread the dough out to be slightly longer and wider than the loaf tins. Then fold and pinch together.
11. Stretch the ends and fold into the middle. Turn over and place into a tin.
12. Leave in a warm place for an hour or until the dough is 1/2-1 inch over the top of the tins.
13. After about 50 minutes preheat the oven. 350F/180C/gas 4
14. When the dough has finished rising place into the center of the oven and cook for 30 minutes, turning after 20.
15. Turn the bread out and place on a rack to cool.
16. Leave for at least an hour before cutting the fresh loaves.
17. Enjoy.

Look for "whole grain" in the ingredient list. Wholegrain bread is low GI as are wholemeal breads with added grains. Example: Helga's wholemeal grain, Burgen wholemeal & seeds, Burgen wholegrain and oats. These wholemeal seeded crackers are fantastic topped with cheese or dipped in hummus. In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds.

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