Here’s a loaf that’s rich and strong, but it still has a soft flavourful crumb. The seeds and walnuts enhance the texture.

Makes: One large loaf

Approximate timing: Initial prep & “hands-on”: 40 min. First prove: 60 – 90 min. Shaping and second prove: 40 – 45 min. Baking: 60 min.

Level: Fairly easy

Need: Ideally a stand mixer, a banneton and a Dutch oven, but all these can be replaced as follows: kneading by hand, a medium bowl and a lidded casserole dish.

Ingredients

350g strong wholemeal bread flour (or 300g wholemeal + 50g malted flake flour)
150g strong white bread flour, plus extra for dusting
10g fine salt
300ml – 350ml lukewarm water
25g black treacle
20ml vegetable oil (or use walnut oil – I did)
7g fast-action dried yeast
100g – 125g mixed seeds + more to go on top
100g – 125g walnut pieces, broken
½ egg, beaten – for egg washing

Method

1. Mix the flours and salt in the stand mixer bowl.

2. Measure the water into a jug and warm it slightly, then add in the treacle and oil. Stir until the treacle has completely dissolved then stir in the yeast. Put aside for the yeast to become active.

3. Make a dip in the middle of the dry mixture and pour in the most of the wet mixture. Mix to form a dough, adding more liquid if necessary.

4. Knead the dough until it’s smooth and stretchy. Place it in a lightly oiled bowl. Cover and leave it to rise.

5. Knock back the risen dough. Flatten or roll it out then scatter over the seeds and walnut pieces.

6. Shape the dough into a smooth ball and place in a floured banneton (or lightly floured bowl). Place it inside a large plastic bag (bin liner), seal it and leave for the second prove.

7. Invert the risen dough onto a circle of parchment and lift it into a COLD Dutch Oven (or casserole dish). Brush with beaten egg, add the reserved seeds and cut slashes. Put the lid on.

8. Place Dutch Oven in a COLD main oven then turn on to fan 210°C. After 50 minutes remove the Dutch oven lid and bake for a further 10 minutes at fan 200°C.

9. After 5 minutes tip the loaf out carefully and place on a wire rack to cool.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Chocolate, Orange and Cranberry Soda Bread