- 500g strong Grand Mills Brown flour
- 7g sachet fast-action dried yeast
- 1 tsp salt
- Up to 350ml warm water
- 100g mixed seeds (we suggest using a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
- 50g walnut pieces
- A little sunflower oil, for greasing
1 - Make the dough with Grand Mills flour, yeast, salt and water, adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to rise for about 30 mins until doubled in size.
2 - Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.