Brasserie Bread's wholemeal loaf recipe

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Brasserie Bread training manager Matthew Brock loves using wholemeal flours and simple pre-ferments to add flavour to bread. This wholemeal loaf is easy for home bakers and full of goodness. "It's also great for fresh sandwiches or lightly toasted for breakfast with a big smear of cultured butter and a drizzle of a good organic honey," says Brock.

140g organic wholemeal flour

230g organic unbleached plain flour

8g fresh yeast (or 4g dry yeast)

240g water (approx 21°C)

8g salt

20g organic honey

10g unsalted butter

1. Preheat oven to 175°C.

2. Combine water, yeast honey and plain flour in a large bowl and leave to ferment for 30 minutes or until bubbly.

3. Mix in butter, salt and wholemeal flour.

4. Turn onto a lightly floured, clean bench and knead until the dough is smooth and elastic, approximately 20 minutes. Add a little extra wholemeal flour if necessary, but not too much – the dough should be slightly sticky and quite wet and soft.

5. Place dough in a lightly greased bowl and cover with cling wrap. Allow to rest in a warm place until it doubles in size, about one hour.

6. Knock back the dough (place on a lightly floured surface and fold it repeatedly over itself with your palms until it is smooth and the air is 'knocked' out), shape it, cover it, and allow it to rest for 30 minutes.

7. Finalise the shape of the dough and roll in sunflower seeds*.

8. Allow to prove (rest) for one hour.

9. Slash the surface lengthways with a sharp blade and bake for 25 minutes at 175°C 10.

Allow to cool completely and dig in!

*Sunflower seeds can be replaced with sesame or poppy seeds, amaranth, oats, quinoa, etc.