Name: Wholemeal seeded sandwich bread Recipe
Prep time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 350g Risen Mighty White Bread Flour; 150g Risen Awesome Wholemeal Flour; 480g milk (you can use unsweetened almond); 7g instant yeast; 55g melted butter; 7g honey; 1tsp of salt; 50g rolled oats; 30g flaxseed; 30g sunflower seeds; 15g sesame seeds; 15g poppy seeds; 1 beaten egg to wash; Extra oats and sunflower seeds for the topping

This tasty, nutritious loaf is packed with seeds, bakes like a dream and is ideal for healthy sandwiches. Change up the seeds for variety and enjoy this wholesome bread time and time again.

Wholemeal seeded sandwich bread Recipe

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Ingredients

350g Risen Mighty White Bread Flour
150g Risen Awesome Wholemeal Flour
480g milk (you can use unsweetened almond)
7g instant yeast
55g melted butter
7g honey
1tsp of salt
50g rolled oats

Seeds

30g flaxseed
30g sunflower seeds
15g sesame seeds
15g poppy seeds
1 beaten egg to wash
Extra oats and sunflower seeds for the topping

Directions

Mix and knead
Warm the milk up to a tepid temperature and pour in a mixing bowl with the oats, yeast and honey. Let the mixture sit for five minutes.
Stir in the melted butter in to the bowl with Risen Mighty White Bread Flour and Awesome Wholemeal Flour, the flaxseeds and salt and mix together.
Add the sunflower seeds, sesame seeds and poppy seeds and mix in gently. Tip the dough out on to a floured worksurface and knead for 10 minutes.
It may well be a little tough but with kneading will soon become more elastic. You can use an electric mixer with a dough hook for 2 - 3 minutes on a low speed.
1st proof and knocking back
Place the dough in an oiled bowl, cover with a tea towel and let it rest for around an hour and a half, until it has doubled in size.
Grease an 8 x 4 inch loaf pan. Tip the dough out on to floured surface and knead it for about a minute to knock out the gas. It will rise again, don't worry!
Shape the dough in to a log shape by pulling it out to an oblong shape and tucking the ends under.
2nd proof
Cover the loaf in the tin with a warm tea towel and allow it to rise for another hour and a half. If your kitchen is warmer, you may need only an hour. Your loaf should have risen about an inch above the brim on the bread tin. Don't let it rise any further
Bake
Preheat your oven to 180CBrush the top of your loaf with the beaten egg - you won't need much - and scatter with some more seeds.
Bake for 35 - 30 minutes until the loaf is golden brown on the top and sounds hollow when you tap it.As it is quite a dense loaf, you will need to let it cool completely for 2 hours.