Seeded Wholemeal and Rye Bread

This dense type of healthy dark wholemeal bread is excellent for open sandwiches.

Ingredients make 1 loaf

350 g wholemeal flour

150 g rye flour

10 g salt

10 g dried yeast

125 g sunflower seeds

25 g caraway seeds

50 g poppy seeds

50 g sesame seeds

75 ml black treacle

300 ml water

Method

Place flours, salt, yeast, sunflower, caraway, poppy and sesame seeds in a mixing bowl and combine. Add water and treacle, mix until dough is formed. Knead the dough by hand or machine until smooth and rest the dough covered in a bowl for approx. 120 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate dough and form into an oblong shape and roll in sesame seed. Place on an oven tray or in a bread tin.. Place a towel on top and let the dough rise for approx. 120 minutes. Preheat oven to 220ºC normal bake. Remove the towel and cut a few slashes on top with a sharp knife. Place the dough in the middle of the oven and bake for approx. 30 minutes. Remove the bread from the oven and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: It is easier to mix the dough before adding if you are kneading the dough by hand.