Gilchesters Wholemeal loaf

Makes one loaf

400g

Gilchesters Organic Wholemeal Wheat flour


100g

Gilchesters Organic Wholemeal Spelt flour


7g (One sachet)

Fast-action dried yeast


1 tbsp

Black treacle


50g

Mixed seeds


1

Egg yolk, loosened with a fork


Method

Combine both flours in a large bowl with the yeast and 1 tsp of fine salt. Mix the treacle with 250ml of warm water until well combined, I did this in a measuring jug. Stir into the flour to make a slightly sticky dough. If you do need more water, splash it in, 1 tbsp at a time.

Knead the dough on a lightly floured surface for 10 minutes (or in a table-top mixer for 5-7 minutes). Your dough should be smooth and elastic when it is ready. Place the dough in a lightly oiled bowl, flip the dough over to coat in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size- this will take about 1 hr. Lightly oil a 900g loaf tin.

Once doubled in size, knead the dough again for 3-5 minutes to knock out the air bubbles- add most of the seeds as you work, leaving enough out for the topping. Shape the dough into an oval roughly the same length as your tin. Place the tin and leave to prove, covered with oiled cling film, for 30-45 minutes until nearly doubled in size again. Heat the oven to 200°C/180°C fan/gas 6.

Gently press a finger into the loaf to check if it has had enough proving time. When it is ready, glaze the top with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45minutes until golden brown- if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 minutes before slicing.

Tip- You can make the dough the day before baking, just leave to prove overnight in the fridge. Take it out of the fridge on the day of baking and leave it for at least 45 minutes so it comes to room temperature before you knock it back and add the seeds.

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