This is a chewy, soft and rather dense homemade bread that I make often. It’s packed full of pumpkin and sunflower seed goodness and has almost 70% wholemeal flour. It’s delicious with tomato, as a Spanish pan con tomate or homestyle with butter and a slice of ham. Also good with sweet toppings, like jam, for example kiwi fruit jam or persimon jam.
1 1/2 cup warm water
4 Tbsp olive oil
1 Tbsp honey
2 tsp salt
1 1/4 cup all purpose flour
1 cup wholemeal rye flour
1 3/4 cup wholemeal wheat flour
1 1/4 tsp instant active dry yeast
2 Tbsp linseed
4 Tbsp sunflower seed
4 Tbsp pumpkin seed
1 eggs for brushing (optional)
Of course you can just put the ingredients in your bread machine and run the wholemeal program but if you don’t have a bread machine or want to make the bread by hand, here are the instructions.
In a large bowl mix together the water, olive oil, honey and salt and stir until the salt dissolves.
Add the flours and yeast and mix until everything is combined.
Place the three types of seed in a food processor and process as finely as possible.
The pumpkin and sunflower seeds are easy to process to complete powder but linseed tends to stay unbroken.
Add the seeds to the dough and knead until the dough feels smooth and pliable.
Leave the dough covered with a cling film, in warm place, for 45 minutes. It should be double the size after this time.
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough into two logs and place in two greased or lined loaf tins.
Make cuts in the tops with a serrated knife. Brush with some egg if you’d like the bread to have a smooth finish.
Preheat the oven to 180c/350F.
Bake for 45 to 55 minutes.
When ready, the bread should make a hollow sound when tapped.
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