Tuesday’s with Marco: Multi-grain bread with mixed seeds

This multi-grain bread with mixed seed recipes gives you a great source of potassium, vitamin E, protein and iron.


1 kg Bread flour

625 ml Tepid water

30 gm Fresh yeast

20 gm Tablespoon sugar

1 tbsp Fine sea salt

Flour for dusting

50 gm mixed seeds

Method of Cooking

1 Pile the flour onto a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. 

2 Slowly, bring in the flour from the inside of the well. (You don’t want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour into the centre until you get consistency – then add the remaining water. 

3 Continue to mix, and then you can be more aggressive, bringing in all the flour, making the mix less sticky. 

4 Flour your hands and pat and push the dough together with all the remaining flour. (Some types of flour may need a little more or less water, so feel free to adjust.)  

5 Stretch, fold, slap and roll the dough around, over and over, for about 7 minutes until you have an elastic dough. 

6 Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm draught-free place. This will improve the flavour and texture of your dough.
7 Once the dough has doubled in size, knock the air out for 30 seconds. You can now shape it or flavour it as required. 

8 Add sun-dried tomatoes and black olives or any suitable filling. Spray some water over the shaped dough and add chosen seeds and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. It is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the light, soft texture that we all love in a freshly made bread. 

9 Set the oven and pre-heat it to 180°C/350°F/gas 4

10 Gently place your bread dough to a baking try and into the pre-heated oven. Let it bake for 30 minutes. 

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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