A simple but delicious sandwich loaf full of seeds together with the flavour of stoneground flour. Very quick to make, and often this can cause the crumb to be drier, but here the seeds hold in some moisture – especially the linseed – and this creates a crumb that stays soft for days. Toasts very well, and perfect for a hearty sandwich.

Makes one large tin loaf

Method

Put the warm water in a large mixing bowl and whisk in the yeast. Then stir in the seeds and flour. Mix everything together well, cover and leave for 10 minutes. Then sprinkle on the salt and knead until smooth.

Cover the bowl and leave somewhere quite warm – about 28C – 30C – for about 60 minutes or until almost risen by half. 

Have a 2lb/1kg loaf tin ready and either line it with non-stick paper or grease it well. Put some extra seeds on a dinner plate, and then have another dinner plate covered with a few sheets of quite wet kitchen paper towel (or a clean wet j-cloth). Using a little extra flour shape the dough into a sausage shape just long enough to fit I the tin. Then roll this on the wet towel, roll it in the seeds, then place it snugly in the tin.

Leave the dough to rise for an hour, and heat the oven to 200C fan. Cut a slash down the centre of the loaf and bake for about 35-40 minutes until just pulling away from the sides of the tin. Remove the loaf from the oven and tin, and leave to cool on a wire rack.