Black Multigrain Seed Bread

Makes 1 Loaf

100g

Gilchesters organic rye grains


100g

Gilchesters organic spelt or wheat grains


50g

Sunflower seeds


50g

Pumpkin seeds


50g

Linseeds


10g

Salt


280ml

Warm water


250g (or 125g each of wholegrain spelt flour and white spelt flour)

Gilchesters white spelt flour


100g

Gilchesters organic rye flour


1 tbsp

Maple syrup


2 tbsp

Cocoa powder


1 tbsp

Extra virgin olive oil or melted extra virgin coconut oil


150ml

Warm water


50g

Yogurt (Greek, soy or coconut)


1 tsp

Fast-action yeast


2 tsp

Black and white sesame seeds


Method

Preheat the oven to 190°C/170°C fan/Gas mark 5. Lightly grease the loaf tin and line with baking parchment. Make sure your loaf tin is at least the size of the given measurements, otherwise the dough may spill out when proving.

Put a saucepan of water onto boil. Add in the rye and spelt or wheat grains, return to the boil, then reduce the heat and simmer for 30-40 minutes, until the grains are just cooked through but are still chewy with a bit of bite to them. Drain off the water completely, then put the hot dry grains in a large bowl together with all the seeds and salt. Cover with 280ml of water and leave to one side for about 1 hour until the mixture is gelatinous.

Add the rest of the ingredients apart from the sesame seeds, and thoroughly combine, mixing for a few minutes by hand (or you can use a stand mixer). Transfer the mixture to the loaf tin and press it into the corners with a wet spoon, flattening the top. Scatter over the sesame seeds, cover with cling film and leave to rise in a warm spot in your kitchen for 1½-2 hours, or until the dough has noticeably risen above the edges of the loaf tin.

About half an hour before the dough has fully risen, discard the cling film and bake for one hour. Remove from the tin, return to the oven and bake for a further 10-15 minutes to achieve a firm crust. Remove and leave to cool completely before slicing.

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