The Little Mill Blog
Wholemeal Multiseed Loaf Recipe

Wholemeal multiseed loaf

by Kathy Purcell,


  • 250g Strong Stoneground Multiseed Flour
  • 110g Strong White Flour
  • 7g (1 sachet) Dried yeast
  • 7g (1/2 tsp) Sea Salt (can use normal salt)
  • 5g (1/2 tsp) Honey (optional)
  • 5g (1 tsp) Olive oil (can use vegetable oil/butter)
  • 225g or ml Water (tepid)

Preparation instructions

  1. Add all the dry ingredients together in a mixing bowl. Add salt level to desired taste.
  2. Add the water, olive oil, and honey and mix together until combined.
  3. Turn the dough onto a lightly floured surface and knead for 10 minutes.
  4. Shape the dough into a round and place into a bowl. Cover and leave to rise for 20 minutes.
  5. Gently remove the dough from the bowl and mould into a short cylinder shape to fit your 2lb loaf tin.
  6. Place the dough in your tin and cover with a tea towel. Leave in a warm place to double in size. Approximately 25-35 minutes.
  7. Preheat you oven to 220C. Place a tray of water close to the bottom of the oven to create a moist atmosphere.
  8. Remove the tea towel and bake for 28-30 minutes or until fully baked. Baked loaves sound hollow when tapped on the bottom.
  9. Remove from the oven and place on a wire rack to cool.

Categories: Recipes

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