Real Food for Better Being Newsletter





Join now to receive our bi-monthly newsletter containing articles, research and yummy recipies. We will never pass your details to anyone else, and you can stop receiving our emails at any time. Have a look at a previous newsletter - click here.

Wholemeal Seeded Bread

  • 400g stone ground whole wheat bread flour 
  • 50g unbleached white bread flour
  • 1 tsp Green Bay 10+ Active Manuka Honey
  • 15g fresh yeast
  • 1 tsp Green Bay Flaky Sea Salt with Kelp
  • 3 tsp each pumpkin and sunflower seeds
  • 2 tsp each Green Bay Flax Seeds and poppy seeds
  • 300-400ml warm water
  1. Mix the flour with the salt.  Mix yeast and honey in a small bowl with 150ml warm water.  Leave in a warm place for 10-20 minutes to froth.
  2. Pour yeast liquid into the flour and gradually add sufficient water to make a soft manageable dough.  Knead well to give a smooth dough.  Put dough back into the bowl, cover with a cloth and leave in a warm place until it has swelled to twice the size (around 30 minutes).
  3. Place the dough on a floured surface and knock back (knead vigorously) for 5-10 minutes.
  4. Put dough in a 900ml bread tin which has been greased and warmed; bake in the oven at 200 C/gas mark 6 for 35-40 minutes.  Cool in the tin for a few minutes then turn out onto a wire tray.
    There are no products in this category.