Steps
- Mix 400g of whole wheat bread flour, 100g of spelt flour, 7g of instant yeast, and 1 teaspoon of fine salt.
- Dissolve 1 tablespoon of black treacle in 250ml of warm water. Stir into the flour to make a slightly sticky dough, adding more water 1 tablespoon at a time if needed.
- Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Turn in an oiled bowl, cover, and let rise for about 1 hour, until doubled.
- Oil a 9 × 5in / 23 × 13cm loaf pan. Knead the dough for 3-5 minutes, working in most of 50g of mixed pumpkin, sunflower, poppy, and flax seeds.
- Shape into an oval fitting the pan. Cover and let rise for 30-45 minutes, until nearly doubled and a fingertip dent remains.
- Preheat the oven to 400°F / 200°C. Brush the loaf with 1 beaten egg yolk and scatter with the reserved seeds.
- Bake for 40-45 minutes, until golden and hollow-sounding underneath. Cool on a wire rack for at least 30 minutes before slicing.