Malted walnut seed loaf

• strong wholemeal flour↗500g g

  (we used Doves Farm mixed grain malthouse bread flour)

• sachet fast-action dried yeast↗7g g
• salt↗1 tsp tsp
• warm waterup to 350ml ml
• mixed seed100g g

  (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)

• 50g walnut

  pieces

• a little sunflower oil

  for greasing

Step-by-step instructions

1. 1

   Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.

2. 2

   Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.