Seeded Multigrain Bread

Ingredients

For the bread dough
• 250 grams wholemeal flour (sifted)
• 250 grams plain flour (sifted)
• 7 grams active dry yeast (or 1 sachet)
• 300 milliliters warm water (around 37°C)
For the seed mixture
• 50 grams sunflower seeds
• 50 grams pumpkin seeds
• 50 grams sesame seeds
Other ingredients
• 10 grams salt (or to taste)
• 15 grams honey
• 30 milliliters olive oil

Instructions

1. 1. Prepare the yeast mixture: In a large mixing bowl, combine the warm water (300 ml) and honey (15 g). Sprinkle the active dry yeast (7 g) over the water and stir gently. Let it sit for 10 minutes until it becomes frothy. This indicates that the yeast is activated and ready to use.

   If the mixture does not froth, the yeast may be expired—try again with fresh yeast.

2. 2. Mix the dry ingredients: In a separate bowl, combine the wholemeal flour (250 g), plain flour (250 g), salt (10 g), and the seed mixture (sunflower, pumpkin, and sesame seeds). Mix them well with a wooden spoon or spatula until thoroughly blended.
3. 3. Combine wet and dry ingredients: Once the yeast mixture is frothy, pour it into the bowl with the dry ingredients along with olive oil (30 ml). Mix everything together until a sticky dough forms. You may use your hands if necessary.
4. 4. Knead the dough: On a lightly floured surface, transfer the dough and knead it for about 10 minutes. You want to achieve a smooth and elastic dough. If the dough is too sticky, sprinkle a little flour as needed.

   Avoid adding too much flour; the dough should remain slightly sticky but manageable.

5. 5. First rise: Shape the kneaded dough into a ball and place it in a large, greased bowl. Cover it with a clean tea towel and let it rise in a warm place for about 60 minutes or until it doubles in size.
6. 6. Shape and second rise: Once risen, punch down the dough to release air. Shape it into a loaf and place it in a greased loaf tin. Cover again with the tea towel and let it rise for an additional 30 minutes until it expands slightly.

   Make sure it is covered to prevent the surface from drying out.

7. 7. Preheat the oven: While the dough is rising for the second time, preheat the oven to 200°C.

   Ensure that your oven preheats completely before baking.

8. 8. Bake the bread: After the second rise, place the loaf tin in the preheated oven. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

   Check that internal temperature reaches at least 90°C for proper baking.

9. 9. Cool the bread: Once baked, remove the bread from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.

   Do not slice the bread while it is hot, as it may appear gummy inside.