80g unsalted butter
250ml milk at blood temperature
50g malt extract
2 ½ tsp instant yeast
300g strong white flour
120g wholemeal flour
½ tsp fine salt
50g walnut pieces
70g sunflower and pumpkin seeds (or just use one type)
30g sesame seeds and linseed (or just use one type)
Method
- Melt the butter, then add the milk and malt extract, and stir well. Sprinkle the yeast over the top and stir again.
- Combine the flours and salt in the bowl of a stand mixer with a dough hook attachment, then pour in the milk mixture and beat on medium speed for 10 minutes until stretchy and smooth. Tip the walnuts and most of the seeds into the stand mixer bowl and knead for another 5 minutes to incorporate them.
- Spray or wipe a large bowl with cooking oil, shape the dough into a smooth ball, and put it in the bowl. Turn it over once to coat the top, then cover with cling film and leave in a warm place to rise for an hour, until about doubled in size.
- Once the dough has doubled in size, knock it back and shape it into a large round. Scatter the remaining seeds over the top of the loaf and pat gently to press them in. Place the bread onto a tray and cover loosely with a clean tea towel. Proof for about 30 minutes until doubled in size again.
- Preheat the oven to 220C. Bake the bread for 15 minutes, then reduce the heat to 190C and continue to bake for 25 minutes until the loaf sounds hollow when tapped on the base.
- Leave the bread on a wire rack to cool completely before slicing.
