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Wholemeal seed loaf
1 ratingsRate

Wholemeal seed loaf

Serves: 14 (makes 14 medium-sized slices)
Time to make: 4 hrs

HFG tip

Bread-maker tips

  • We used a Sunbeam Quantum Smart Bake model bread-maker for this recipe.
  • Always use accurate measurements – use measuring cups and spoons for all ingredients. Measure salt carefully – it is needed to add flavour but too much inhibits rising.
  • Place liquid in the bread-maker first then dry ingredients. Finally add yeast. This will ensure a well-risen loaf. Add liquids at room temperature or slightly warm.
  • Always choose the correct bread size and crust type for the loaf you’re making.
  • In order for the bread to rise, the flour has to have a sufficiently high protein content, so when white flour is stated in a recipe, use high grade or ‘strong’ flour. Do not use self-raising flour.
  • Wheat breads tend to be heavier in texture and slightly smaller in size. A lighter loaf can be achieved by combining wheat flour with a white flour which may be preferred for a wholewheat bread.
  • Sugar is necessary to brown the crust, sweeten the bread and help the yeast in proving the bread.
  • Once the bread is cooked, remove the pan from the bread chamber immediately. Leave the bread in the pan for 10 minutes to harden a little then remove and cool on a cooling rack. Do not leave bread in the pan for longer than 10 minutes as this can give a damp bread.

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