Multigrain & seed loaf

Multigrain & seed loaf

1 small loaf
Cooking time
45 mins
Deidre Rooney

A good and solid plain loaf packed with grains and seeds.

From the grocer


Quantity Ingredient
3 teaspoons dried active yeast
1 teaspoon soft light brown sugar
sunflower or groundnut oil, for oiling
115g malthouse flour
85g strong white bread flour, plus extra for dusting
55g rye flour
30g rolled oats
25g polenta
1 1/2 teaspoons salt
15g butter, at room temperature
1 egg, beaten
oats, pumpkin seeds, white sesame seeds and hemp seeds, for sprinkling


  1. Put the yeast in 50 ml lukewarm water, add the sugar and stir well. Leave in a warm place for 15 minutes to ‘sponge’.
  2. Oil a 450 g loaf tin. Sift all the flours into a bowl, then put the bran collected in the sieve back into the bowl. Add the oats, polenta and salt and make a well in the centre.
  3. When the yeast has sponged, pour it into the well and then add the butter. Mix everything together with a wooden spoon or a blunt knife, and then start to bring the dough together with your hands.
  4. Slowly add about 125 ml lukewarm water – you might need less or a little bit more – to form a soft dough.
  5. Knead for 10 minutes by hand or for 6 minutes in a mixer with a dough hook. Put the dough into a bowl and lightly oil all over. Cover with lightly oiled plastic wrap and leave somewhere warm to rise for 1 hour.
  6. Preheat the oven to 200°C. Tip the dough onto a lightly floured work surface and knock it back for about 30 seconds. Form the dough into a loaf shape, drop it into the prepared tin and cover with lightly oiled plastic wrap.
  7. Leave somewhere warm to prove for 30 minutes, or until the dough has nearly doubled in size. Brush with the beaten egg – being careful not to let it drip down the sides of the tin – and sprinkle on the oats and seeds.
  8. Bake for 30 minutes, or until the bread is golden brown and sounds hollow when you tap its underside.
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