Milk & Honey Wholemeal Plait

The Method

Ingredients

500g Organic Strong Stoneground Wholemeal flour

7g sachet fast action yeast

7g fine sea salt

320ml warm milk

3 tbsp (60g) honey

1 tbsp mixed seeds – Poppy, Brown Linseed, Millet

You will also need

Damp tea towel, baking tray and pastry brush

Method

1. Put the flour yeast and salt in a bowl, add the milk and honey. Knead in the bowl for a few mins until it forms a dough, then transfer to a work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl, cover with a damp tea towel and leave to rise for 1 hour or until doubled in size.
2. Divide the dough 3 equal pieces. Roll each piece out into a long sausage, about 40cm long. Plait the 3 pieces together, pinching them together at the top of the plait, then working your way down, folding alternate sides over the middle strand until you reach the bottom. Tuck both ends in underneath the loaf, and transfer to a parchment lined baking tray. Cover and leave to rise again for 1 hour until doubled in size.
3. Heat the oven to 210C / fan 200C / gas 6. Brush the top of the loaf with a little water, and sprinkle over the seeds so they stick to the top. Bake for 35-40 mins until golden, crusty and well risen. When you tap the base of the loaf should sound hollow. Leave to cool on a wire rack before slicing.

RECIPE TIP For individual buns, divide the dough into 12 balls and place on the baking tray with a little space in between to allow them to rise. Brush the buns, then add the seeds and bake for 20-25 mins until golden and risen.

USING A BREAD MAKER

This flour can be used in some bread makers. We recommend following the manufacturer’s instructions and adding all ingredients, including water in the order advised.