SEEDED WHOLEMEAL BREAD

A LOVELY loaf and slightly chewy. Store leftover slices in the freezer. An ideal recipe for a bread maker. Serves 12 Per serving 178 cals Protein 6.5g Fat 4g Fibre 4g Carbs 27.5g 7g sachet dried fast-action yeast

425g strong wholemeal bread flour, plus 1 tbsp extra for kneading 100g mixed seeds 2 tbsp skimmed milk powder 1 tbsp soft light brown sugar 1½ tsp fine sea salt 1 tbsp olive oil, plus extra for greasing MIX the yeast, flour, seeds, milk powder, sugar and salt in a large bowl and make a well in the centre. Fill a jug with 150ml just-boiled water from a kettle and top up with 200ml cold water to give a total of 350ml lukewarm water. Add the oil and pour into the flour mixture. Using a large spoon, stir to combine into a rough ball. Turn out on to a lightly floured surface and knead for 5 minutes. The dough will be sticky, so add a little flour to the surface if necessary. Place in a lightly oiled bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 ½-2 hours, or until almost doubled in size. Gather the dough and form gently into a ball. Line a baking tray with baking paper and place the dough on top. Form into a roughly 18cm round. Score three times with a sharp knife, cover with a large upturned kitchen bowl and leave to prove for 1–1½ hours, or until well risen. Preheat the oven to 220c/fan 200c/gas 7. Remove the bowl and bake for 25 minutes, or until golden brown. The base should sound hollow when tapped. Cool on a wire rack. Serve in thin slices — one serving should be around 65g.

COOK’S TIPS

THIS can be made very successfully in a bread maker on the wholewheat setting. To make a homemade crispbread, cut the one or two-day-old loaf into very thin slices, each around 15g, and place on a baking tray in a preheated oven at 170c/fan 150c/gas 3. Bake for about 20 minutes or until crisp and completely dry. Store in an airtight container.