food, Recipes

Nutty Whole-Wheat Bread Recipe

Recipe Raphaella Frame-Tolmie
  • 200ml water
  • 100ml honey
  • 10g instant yeast
  • 470g whole-wheat flour
  • 30g bread flour
  • 20ml salt
  • 30g sunflower seeds
  • 20g linseeds
  • 20g raisins
  • 200ml lukewarm water (37 °C)
Preheat the oven to 180°C. Combine the 200ml water and honey in a small bowl, sprinkle the instant yeast over and set aside. In a large bowl mix the flours, salt, seeds and raisins. When the yeast mixture is frothy, add it to the dry ingredients. Pour in the water (37°C) and combine to form a sticky dough, mixing well. Spoon the mixture into a greased, 11cm loaf tin, cover and leave to prove until double in size. Bake for 45 minutes until golden brown. Note: if the water is too hot or cold, the yeast will be rendered inactive, so make sure it is 37°C where indicated. Serves 6 This recipe was originally published in the 2013 House and Leisure Food issue.