What looks more impressive than a well-baked wholemeal loaf? One packed with nutritious nuts and seeds!
I’ve been wanting to bake something like this for a while, but I finally found the inspiration when visiting a local restaurant who served something similar with my starter.
This recipe is super simple, but requires some TLC to create a decent loaf.
Preparation time: 20 minutes
Proving Time: 1 hour 45 minutes
Cooking time: 20-25 minutes
Servings: 1 medium sized loaf
500g of strong wholemeal flour, plus a little extra
7g of dried, fast-action yeast
25g Sunflower Seeds, plus extra for decoration
25g of Pumpkin Seeds, plus extra for decoration
20g of pistachios, de-shelled
1 tsp of Salt
2 tbsp of Olive Oil
300ml of hand-hot water
- Tip the flour, yeast and salt in to a large mixing bowl. You don’t need to sieve any of these ingredients. Stir in the olive oil and water a little a time using your hands – it should start to form a dough. It should be slightly sticky at this point.
- Lightly dust your work surface with wholemeal flour and tip the dough out on to it. Knead the dough for 2-3 minutes until it is no longer sticky, and springs back to the touch.
- Put the dough to one side, and place the Pumpkin and Sunflower Seeds in to a dry frying pan, cook on a medium heat for a few minutes until they begin to pop and jump around the pan – your kitchen should smell amazing at this point!
- Lightly crush the seeds using a Pestle and Mortar (or the end of a rolling pin!), before adding to the dough. Knead the dough for a further 2-3 minutes until the seeds are thoroughly mixed in.
- Place the dough back in to the mixing bowl, cover with a towel and leave somewhere warm for around an hour. When the bread has risen, knock the air out and shape in to a round loaf on an oiled baking tray.
- Leave this to prove for a further 45 minutes. Once it has risen to a pleasant shape, decorate the top of the loaf with the additional pumpkin and sunflower seeds, as well as some gently crushed pistachio nuts.
- Place in to the centre of a 200C/fan 180C/gas 6 oven for 20 minutes. If the loaf has browned and it sounds hollow when you tap the bottom, it’s good to go; if not, put it back in to the oven for a further 5 minutes.
We had large slices with tomato soup, you can find images on the howibake.com Facebook page.