Tasty Multi-Grain Bread

READY IN: 33mins
YIELD: 24 slices


  • 150
    g whole meal flour
  • 2
    teaspoons active dry yeast (dried, ready to add straight to flour)
  • 2
    teaspoons bread improver
  • 1
    teaspoon gluten
  • 2
    teaspoons salt
  • 2
    teaspoons psyllium husks
  • 1
    teaspoon ascorbic acid (vitamin C)
  • 2 12
    tablespoons mixed seeds
  • 300
    ml water (room temperature)
  • 200
    ml water (boiling)
  • 1
    tablespoon oil
  • 1
    teaspoon sugar


  • Sift flour into a large mixing bowl (not metallic).
  • Add all other dry ingredients except the sugar.
  • Pour the hot and cold water into a medium bowl.
  • Add sugar & oil to the water.
  • Make a well in the dry ingredients.
  • Add water & sugar a little at a time, mixing as you go (you may not need all the water).
  • Mix until all ingredients come together to form a sticky dough.
  • Turn dough onto a floured surface.
  • Kneed for about 10 minutes. (The dough should be smooth and easy to handle and should not stick to the surface or your hands. If too wet add flour if too dry add water a teaspoon at a time).
  • Place dough into oiled bowl and cover.
  • Place in warm draft free area and allow to double in size (this can take up to an hour).
  • Knock back the dough and kneed for further 3 minutes or until the air has been expelled.
  • Mold into desired shapes or place in a greased and floured bread tin.
  • Pre-heat oven to 210°C (This is for fan-forced oven - please make necessary adjustment for non fan-forced oven).
  • Set dough aside in warm draft free area to double in size. (Dough should spring back slowly if ready).
  • Bake for 30 to 40 minutes. Bread is baked when it sounds hollow if tapped on the base.
  • When baked turn bread out onto a wire rack to cool completely.
  • Best stored in calico bag or plastic freezer bag that has been punctured several times with a skewer.